Love, love, love, this soup! It’s hearty, flavorful and colorful all at the same time!
I know it’s not soup weather for some of you, but here in Northern California we have some foggy overcast days and I was craving a nice soup. I thought this would be perfect because my niece who is vegan was coming for a visit. Since I am not a vegan, I added shredded Gruyère cheese on top and put it under the broiler until the cheese was bubbling. It is so darn good!!!
This goes so great with a nice glass of Sauvignon Blanc or light Pinto Noir
Recipe: 4 – 6 Servings
- 5 Cups Filtered Water + 1/4 cup
- 2 Large Yellow Potatoes
- 4 – 5 Tri Colored Carrots (of course you can use regular carrots)
- 1 Large Leek
- 1/2 White Onion
- 1 Shallot
- 3 Cloves Garlic
- 2 Vegetable Bullion Cubes (salt free)
- 1/3 Cup + 2 Tablespoons Dry White Wine (I used a Sauvignon Blanc)
- 4 – 5 Tablespoons Extra Virgin Olive Oil
- 1 Bay Leaf
- 1/2 Teaspoon Dried Thyme or 1 Sprig
- 1 Sprig Fresh Tarragon
- 1 Sprig Fresh Rosemary
- 2 Teaspoons Sea Salt
- 1/2 Teaspoon Black Pepper
- Gruyère cheese (optional)
Dice the onion, mince the shallot and garlic, put into a 5 1/2 quart pot and add 2 – 3 tablespoons of olive oil. Saute on medium low until the onions are fairly soft (about 10 minutes)
You want to wash the leek really well, there is always dirt on the inside. If you have never cooked with leek before, watch this how to video, follow the first instructions but cut into quarters after you wash it.
Slice the leek and carrots and set aside while the onions are cooking
Add the leek and bullion once the onions are soft and continue sauteing until the leek is soft (about 3 – 5 minutes)
Add the wine and reduce to a syrup (about 2 -3 minutes)
Add the water, thyme, tarragon, rosemary, bay leaf, salt and pepper. You will need to make a Bouquet garni or just leave the rosemary out If you don’t want to chew on rosemary leaves. Continue to simmer on meduim low heat
In a separate saute pan add carrots, 2 tablespoons of wine, 2 tablespoons of water, a dash of olive oil, and a dash of salt and pepper. Sautee on medium heat covered until they are soft and the liquid reduces. It can happen fast, so make sure to check on them (about 5 minutes). Add a tablespoon olive oil deglaze and set aside
Dice the potatoes in to bite size chunks and add to soup (5 1/2 quart pot ). Turn the heat to high and bring to a boil. Reduce to a simmer until the potatoes are very soft (about 40 minute) then remove the bouquet garni
Puree half the soup in a food processor, pour back into the pot and add the carrots
Cook for a couple of minutes to reheat the carrots
A great additions is to top it with Gruyère cheese and either let melt on its own or put under the broiler for a couple of minutes until bubbly
Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron, which helps the body absorb the C. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are a good sources of vitamin-A, C and K.
Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.