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.
This take on a classic French soup combines potatoes, leeks, carrots and tomatoes.
- 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.