This recipe asks you to trust in the power of some very humble ingredients. You will be rewarded with a soup that is complex and delicious. You'll also discover how creamy and satisfying this soup can be, even though it contains no milk, cream, or butter. Slowly cooking the ingredients before deglazing with white wine helps to create a nice depth of flavor. (I chose to use water instead of stock in this recipe because when the water is added to the sautéed ingredients, fresh herbs, and spices, it creates a quick homemade stock that provides clarity to the dish in a way that generic vegetable stock could never do.) <br />

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