Traditional French Vegetable Soup

A smooth, creamy soup showcasing the pure taste of seasonal vegetables. The texture is velvety, bound by potatoes, with a subtle sheen from fresh butter.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 205
• Protein: 5 g
• Carbs: 28 g
• Fat: 7 g

Ingredients

• 300 g Carrot ( peeled and diced )
• 2 piece Leek ( white parts sliced )
• 400 g Potato ( peeled and diced )
• 1 piece Yellow onion ( finely chopped )
• 30 g Minimum butter sweet
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Thyme optional ( whole sprig )
• 1 piece Bay leaf optional

Instructions

1. Vegetable preparation

   Peel the carrots, potatoes, and onion. Thoroughly wash the leeks to remove all dirt. Cut everything into large, even-sized cubes for consistent cooking.

2. Sweating the aromatics

   In a large pot, melt the butter. Add the onion and leeks. Sweat over low heat without browning: the vegetables should become translucent and release their aroma without coloring.

3. Simmering

   Add the carrots and potatoes. Pour in the mineral water until the vegetables are well covered. Add the thyme, bay leaf, and salt. Bring to a boil, then reduce the heat.

4. Slow cooking

   Simmer gently. The vegetables are ready when a knife blade slides into a potato with absolutely no resistance.

5. Blending and finishing

   Remove the thyme and bay leaf. Blend thoroughly until the texture is perfectly smooth and coats the back of a spoon. Taste and adjust seasoning with pepper.

Chef's tips

• Do not brown the vegetables at the start; any burnt flavor will mask the natural sweetness.
• If the soup is too thick after blending, thin it out with a bit of hot water or broth.
• For a glossy finish, whisk in a small knob of cold butter just before serving.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.