VELOUTE DE COURGETTES

In my notes I have written "zucchini, small amount of potatoes, onions, garlic, oil." I think you can substitute almost any vegetable or leafy green for the zucchini. The onions and potato base is classic and can take you almost anywhere. The end result is creamy and thick, even though there is no cream. The key piece of information I am missing is I'm not sure if Baptiste added any stock or water while cooking the vegetables. This type of soup merits further investigation.