I found this recipe in the French Metro Newspaper.
- 3 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 1 leek, sliced
- 2 tablespoons butter
- Chicken broth
- 3 bay leafs (we didn’t have any)
- 15% cream (I think we used about 1/4 cup)
- Salt and pepper to taste
1. Brown all of the vegetables. Add enough chicken broth to cover all vegetables. Add bay leafs. Cook until vegetables are tender.
2. Remove bay leafs. Use an immersion blender to cream all the vegetables. Add cream, salt and pepper to taste.
Verdict: I am not a fan of recipes that don’t have exact measurements. I also think this soup needed a lot of salt to give it taste, which I am also not a fan of.