By Brud Holland
This take on a classic French soup combines potatoes, leeks, carrots, and tomatoes. It is long simmered. Half is puréed smooth and poured back into the pot, making this version “chunky” style Solferino.
- 2 tablespoons vegetable oil
- 1 yellow onion, medium sized diced 1/2 inch
- 2 tablespoons garlic minced
- 1 teaspoon dry thyme
- 2 cups Kennebec potatoes diced 1/2 inch
- 1 cup ½-inch diced carrots
- 1 cup hin-sliced leeks
- 1/2 cup dry white wine
- 1 quart vegetable stock
- 1 cup cream
- 1 teaspoons kosher salt
- 25 turns of a black pepper grinder
- In a 4-quart saucepan on medium heat, add the oil, onion, garlic and thyme. Stirring often, cooking for 1 minute.
- Add the potatoes, carrots and leeks. Stir to combine. Add wine and stock and continue cooking at a good simmer for 25–30 minutes, or until the carrots are completely soft.
- Remove ½ of the soup from the pan and purée in a blender or food processor until smooth, then add back to the pot. Add the cream, salt and pepper.
- Serve in warm bowls with a wedge of crusty bread.