From My Mother's Kitchen: An Endive Soup.

The Goods.

"We have a crate of endives keeping cool in the garage. What should I do with them?"
"Braise them!"
"No, I did that just last weekend. I'll make a soup."
"Uuuuuh, what?"
"Mais si! And I'll add dried cèpes."
"... Do what you want."

So she made endive soup. And I was a complete non-believer. But I have no qualms about admitting defeat to the culinary rebel/creative inspiration that is my mother. The soup was delicious. The endive shined simply in the bitter aftertaste it left, while the dried mushrooms were hearty and woodsy and perfect for a Fall soup. Adding a sprinkling of blue cheese and sour cream at the end also helped round the dish out for the less vegetable-inclined amongst us.

The recipe mirrors exactly what goes on during my mother's cooking adventures, meaning there is very little recipe to speak of. This is good inspiration for me, because although I don't feel the need to abide by every required ounce and teaspoon, I tend to avoid most digression until I have made the dish a few times and determined what I like most about as it as well as what I would like to tweak.

So here it is: sauté some leeks and garlic, add chopped endives and potatoes, cook down a bit, then add the rehydrated mushrooms with their tasty water, as well as some more water. Simmer, then make smooth with the help of an immersion blender. Season to taste: we added more salt, some cayenne pepper, ground nutmeg

Here's to no-recipe recipes!