Again, I am letting my imagination run rampant with yet another idea for a soup menu. This was delicious if I do say so myself! The sweet potato can be roasted ahead of time, and the wild rice can be prepared in advance as well. This recipe will have a place in my cookbook! The grilled bread (two slices), were rubbed with a garlic clove and then one was topped with goat cheese, and the other with the greens. All of the components made for a nice balance of flavors and textures.

Roasted sweet potato, pear, and wild rice soup with cream and toasted pecans
Slices of grilled bread Chez Edouard topped with goat cheese and braised rapini greens

No dessert tonight