VEGETABLE SOUP WITH AIOLI

I don't make soup as often as I should. (I also don't drink enough water, but that's a different story.) I had bought some Jerusalem artichokes, asparagus and sebago potatoes at the markets. I always have home-made chicken stock in the freezer. And I had cooked some flageolet beans. That was pretty much all I needed to whip up this soup. I also had some home-made aïoli in the fridge, so a dollop of that went in after plating up and some toasted slices of Sonoma sourdough on the side and it's all done.

VEGETABLE SOUP WITH AIOLI