Creamy vegetable soup
This elegant take on French vegetable soup is surprisingly easy to make and is guaranteed to be a hit with your most discerning of guests. Leek, potato and carrot are cooked to tenderness and puréed with a couple tablespoons of heavy cream. That’s all there is to it.
The quantities below will serve 2-3 people.
1 large leek or 2 medium leeks
1 large potato (not huge)
1 large carrot
1-1/2 quarts (liters) water
1 tsp. sea salt or table salt
1/2 tsp. dried tarragon
freshly ground black pepper
2 tbsp. heavy cream
fresh herbs for garnish, e.g. dill, cilantro, chervil, tarragon, basil
Chop off the end of the leek(s), rinse, chop the white part into rounds. Now wash the green part again, carefully, as dirt tends to stick to the leaves. Chop the green part into rounds, using as much of the green as possible.
Peel and cube the potato. Peel the carrot and chop into thin rounds.
Fill a soup pot with the water and add the veggies. Add the salt, pepper and tarragon. Bring to a boil.
Reduce the heat and allow the soup to simmer, uncovered, for 45 minutes, or until all the veggies are tender.
Purée the soup using an immersion blender or a counter-top blender.
Transfer to a clean pot. Stir in the cream. Taste and add more salt if necessary.
Serve piping hot, topped with fresh herbs. Serves 2-3
