I have a confession to make: in all the years I’ve been cooking, I have never made soup from scratch.
That’s right: never from scratch and always from a can or mix. I ought to be ashamed of myself.
Well, that is, until this particular afternoon. 😉
After several days of lackluster meals, I decided to stay home and do some cooking while the help were on their day off and the rest of the family went out for the day. This led to a peek into a rarely-used copy of Tormont Publishing’s Soups and Sandwiches – and this was where it all pretty much began.
The soup in the book was one for a carrot puree flavored with coriander, one given body by a large potato. Unfortunately, I had more potatoes than carrots in the crisper and my family will probably kill me if I threw in the rather strong, strident taste of coriander into their mouths. Lucky for me, I still had about a handful of fresh basil from a previous pasta recipe. I am pleased to say that the resulting soup was absolutely delicious.
One note of caution, though: unless you’re of a masochistic bent and like manually mashing stuff, this soup is best made with either a stand-alone or immersion blender or a food processor to make it very smooth.
Le Potage Rustique
- 1/4 kilo potatoes, peeled and chunked
- 1 large carrot, peeled and chunked
- 1/2 cup fresh basil, finely chopped
- 1 L chicken broth
- 1 large white onion, finely chopped
- 3 cloves garlic, peeled, crushed, and finely chopped
- 2 tablespoons bacon fat
- 2 tablespoons butter
- 1/4 cup milk
In a large saucepan, melt the butter with the bacon fat over medium heat. Once the fats are hot, add the onion and basil and cook whilst stirring for about a minute. Add the garlic and cook till browned. Pour in the chicken broth, potatoes, and carrots and bring to a boil. Lower the heat and simmer for about 30 minutes or till the vegetables are tender.
Once the vegetables are soft enough, pour everything into a blender or food processor and blitz until liquefied and smooth. (Alternatively, you can dip in your immersion blender and process the soup till smooth.) Return to the saucepan and heat through. Add the milk, stir, and remove from the heat.
Serves 6 as an appetizer and 4 as a stand-alone course, particularly when served with warm foccacia with butter. 🙂