Veg out

JF (with a little help from his very own culinary whiz, Noah) rocked our minds with a fall-esque cream of vegetables, so unctuous and velvety you're insane if you don't make this at home. The pièce de résistance? Deep fried tortilla strips placed on top like croutons, just before serving. Ingenious.

You'll need:

1/4 cup of butter
Olive oil
2 big carrots roughly cut
2 big branches of celery roughly cut
1 red onion cut in half moons
1/4 cauliflower roughly cut
3 cloves of garlic, chopped
1 big can of whole tomatoes
Half pack of white mushrooms
1 can of white kidney beans
3 springs of rosemary
Salt and pepper
White wine vinegar
Balsamic vinegar
Tabasco sauce

Melt butter and oil together in a big pot. Add the carrots, the celery, the onion, the cauliflower and sweat for a few minutes. Add the garlic and deglaze with a bit of white wine vinegar. Add the wine kidney beans and the tomatoes. Fill in the can of tomatoes with water and add it to the pot. Season with a bit of salt and pepper. Add 3 springs of rosemary. Put the cover on and simmer for about 40 minutes or until the vegetables are cooked. Pull out the rosemary and let the soup cool. Once the soup is cool, purée the mix in a blender by adding a bit of the vegetables and liquid. Repeat until the whole mix is done. Strain the mix to get a smooth texture. Fix the seasoning and add a bit of balsamic vinegar and a dash of Tabasco sauce. Serve with cream.