Sunday soup

Half an onion, two carrots, a sad piece of celery and the end of a loaf of bread. That was the fridge.

It became soup. Most good Sundays end in soup.

1. Soften the onion slowly in butter. Slower than you think.
2. Add the carrots and celery, a pinch of salt, and a bay leaf if you have one.
3. Cover with stock, simmer twenty minutes, blend half of it.
4. Toast the bread with olive oil and tear it on top.

Next time: a spoon of miso at the end.