The pureed vegetable soup is everywhere in Switzerland in the winter as a way to keep warm and to use unexciting vegetables, which are the ones most available in the Alps in the winter. I make mine at home and add Greek yogurt for tanginess and richness. <br /> <br />This doesn't really require a recipe, and I don't really use one. The basic flow is to saute onions in butter and olive oil. Add other root vegetables (carrots, potatoes, parsnips, whatever is around). Make sure the veg gets some nice brown (not black) spots. Add the more delicate veg (cabbage, Swiss chard, broccoli). Add vegetable stock to cover. Boil until veg are cooked through. Blend. Add yogurt. Et voila!

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