Not pictured is the bouquet garni, the little bag of seasonings that makes the difference between a bland bowl of sustenance and delicious tummy-so-happy time. I don't pretend to understand spices. Aside from dill and rosemary, I have no idea what most of them do to influence the taste of a dish. I just trust recipes and throw in the bay leaves, tarragon, whatever.
I got up in the morning, threw everything in the pot and went off to work. After a about 9 hours of cooking, here's the messy blending part.
Here's the soup. Sure it looks like undifferentiated brown slop, but damn it's tasty with parmesan cheese and a hunk of crusty bread.
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