It’s been a freezing week in Dallas-Fort Worth and sometimes a girl’s just gotta warm up with some soup! I couldn’t find what I was looking for in any of the many cookbooks on my shelves so I decided to come up with my own.
This soup is delightfully creamy without ANY cream or milk added. The creaminess comes from puréed potato. Bonus: the carrots give this soup the most pleasant color!
Rustic Potato Carrot Soup
2 Tbsp butter
2 white onions, chopped
2 garlic cloves
1/2 tsp herb de Provence
2 lbs red potatoes
3 large carrots, peeled
2 cups water
2 cups organic chicken stock
1 tsp salt
1 handful Italian parsley
Dash of pepper
Cheddar cheese, grated (about 1 oz per person)
Italian Parsley, chopped
1) In a Dutch oven over medium heat, melt the butter. Add the chopped white onion and stir to coat. Cover the pot and lower the heat. Let the onions cook for 10 minutes.
2) While your onions cook, chop the potatoes into cubes. Peel and slice carrots. Finely chop garlic cloves.
3) Add garlic cloves and herb de Provence to onions and stir well. Give it a minute or so for the herbs to get acquainted with the onions and for the heat to take the bite out of the garlic.
4) Add the broth, water, potatoes, carrots, and salt to your Dutch oven. Bring to a simmer, cover, and cook for 25 minutes, testing to make sure your potatoes are fork tender.
5) Use an immersion blender to blend half of the soup, leaving the other half chunky. The carrots turn the soup the loveliest pale orange color!
6) Add the chopped parsley and stir, then add a few dashes of pepper and freshly ground sea salt. Give it a taste and adjust the seasonings as needed.
7) Ladle into soup terrines and generously garnish with grated aged white cheddar and chopped Italian parsley. Enjoy with thick slices of toasted sourdough with a pat of butter and sprinkling of French grey sea salt.
The Rose Table