Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: ½ onion (diced); 1 celery stalk (thinly sliced); 1 carrot (diced); 7 tbsp unsalted butter; 2 small leeks (white part only, thinly sliced); 11 oz potatoes (diced); 1 bunch bouquet garni (a tied bundle of herbs); 6 cups water; ¾ cup heavy cream; salt and pepper; 1 bunch fresh thyme or parsley (chopped, for garnish)

How I make it

Melt the butter in a pot, add the vegetables, cover and cook over low heat until soft.
Add the bouquet garni and 6 cups (1.5 liters) of water and bring to a boil.
Lower the heat and simmer for 30 minutes. Remove and discard the bouquet garni.
Purée the soup in batches in a blender or food processor.
Pass the purée through a sieve into a clean pot and cook over low heat for 10 minutes.
Stir in the cream and season with salt and pepper.
Serve piping hot, sprinkled with thyme or parsley, with crusty bread alongside.

Creamy Vegetable Soup Draft

What you need

How I make it