Here's the magazine image.
One of the best matches yet, don't you think? Visually at least? Remember, I'm not a food stylist and I don't have a white bowl, and I'm not doctoring the images in Photoshop in any way... because this endeavor is about making and eating the soup, not taking pictures of it!
This recipe has so few ingredients, I can't believe it's so rich and creamy. The toasted garlic was a wonderful addition. I wish I had toasted at least twice as much.
The olive oil I drizzled on top was the last few drops of this tiny bottle of decadent, outstanding olive oil that Jeff's aunt brought us from her trip to Italy. Perfect use for the last delicious bits!
The next soup I made was the Chickpea, Vegetable and Pesto recipe. Here's my version.
The magazine version...
I'm not a huge fan of vegetables, but I guess I just prefer them steamed with a bit of butter rather than tossed all together and trying to get some flavor from a dollop of pesto. I can also think of many preferable used for chickpeas.
Jeff liked it, though.