A creamy carrot soup has been on my short list of things to make before the weather warms up, and I finally got to it last night. I was inspired by Terry B’s gorgeous Potage Crécy, but I pared my version down even more, to just butter, leeks, carrots, homemade chicken stock, salt, savory, and a healthy dollop of dijon mustard. I sauteed the leeks in butter until soft, crumbled the leaves from a sprig of savory we had dried at home over the leeks, added about three cups of roughly chopped carrots, a quart or so of stock and the mustard, seasoned everything with salt, and let the soup come to a boil. I covered the pot and let it simmer until the carrots were soft, then pureed the whole thing with a stick blender. I adjusted the seasoning, and though it would have been fine without, I did add just a drizzle of heavy cream at the end, as well as a garnish of fresh chives. This soup was dead easy and really delicious, and I loved how the sharp dijon played against the sweetness of the carrots – it’s definitely a recipe I’ll return to to brighten the dark days of next Winter.
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Your photographs are works of art. I love your website and am inspired to serve beautiful dishes to my family and friends. My husband and I love to cook and indulge our family in good eats. You’ve raised the bar for us! Thank you!
Thanks for the shout out, Jennifer! Your version sounds lovely—I like the idea of the Dijon mustard, always a favorite ingredient at our house.
I made pretty much this exact soup last night and it was *perfect*. The mustard is a brilliant addition. I blended it up and tasted it to adjust the seasoning and found that it didn’t need any!!!
Hi Mara – thanks and welcome!
Mia – Thank you!
Terry B – I’m always happy to show Blue Kitchen a little love 🙂
rebecca – I’m so glad you liked it!