Traditional French Vegetable Soup
Ingredients
- 300 gCarrot (peeled and diced)
- 2 pcLeek (white parts sliced)
- 400 gPotato (peeled and diced)
- 1 pcYellow onion (finely chopped)
- 30 gUnsalted butter
- 1.5 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcThyme (whole sprig)
- 1 pcBay leaf
Method
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.
- 1
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
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
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
Simmer gently. The vegetables are ready when a knife blade slides into a potato with absolutely no resistance.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
