Carrot Soup

This recipe is the classic French method for making soup using almost any vegetable. The first thing you’ll notice is that no exact quanities of ingredients are specified.  It’s all done with ratios (1-1/2 pounds of carrots makes enough soup for four people):

• 4-5 parts carrots
• 1 part chopped sweet or yellow onion
• 1 part leek
• Low sodium chicken stock
• Bouquet Garni
• Cream
• 2 Tablespoons butter
• Salt
• Pepper

These ‘parts’ are by volume and are very rough measures. If your pile of chopped onions and your pile of chopped leeks are each about a quarter of the size of the pile of chopped carrots then you’ve got it right.

Onions

Sweet onion or yellow onion, coarsely chopped or diced.

Leeks

Use the white part of the leek. Slice crosswise into pieces about 1/4 inch wide.  Rinse really well to wash away trapped dirt.

Carrots

Peel and slice the carrots.

Bouquet garni

Bouquet Garni is a buch of herbs wrapped up in cheesecloth and tied with string. The herbs are usually:

• thyme
• bay leaf
• parsley (you can use the stems)
• Peppercorns

Making the soup

Melt the butter in a saucepan over low heat. Add the onions and leeks.  Sweat them for a few minutes until tender. Add the carrots and bouquet garni. Add enough chicken stock to cover everything. Bring to a boil, then reduce the heat to a simmer. Simmer until the carrots are tender.

Remove and discard the bouquet garni. Puree the soup in a blender.

Add a little cream.  The amount of cream will depend upon your preferences.  If the soup is too thick then add additional cream to thin it to your desired consistence.  Salt and pepper to taste.