“Lasopy, a hearty vegetable soup from the heart of Madagascar, is a frequent fixture at the Malagasy dinner table.  Meat bones and the local, seasonal crop of vegetables are simmered together until tender then pureed into a smooth, not-too-thick soup.  If available, pieces of baguette (an artifact of the French colonial period of Madagascar) might be served alongside.

Lasopy can be made with whatever vegetables look fresh at the supermarket.  In our research we saw recipes that included carrots, tomatoes, green onions, green beans, turnips, potatoes, or leeks.  Turnips and green beans seem to be the common thread so we were sure to include them in our recipe.  Avoiding overpowering flavors like broccoli or cabbage, everything else was selected on a what-looks-good basis.”