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Carrot, Leek, & Potato Soup

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Carrot, Leek, & Potato Soup

Marc J. Sievers

There is nothing I find more satisfying than a big bowl of warm soup this time of year!  My Carrot, Leek, & Potato Soup is filled with fresh vegetables that are cooked until just tender, then puréed into a thick and luscious soup that is perfect for a cool evening dining al fresco, a casual supper, or a weekend lunch.  In fact, this soup is so hearty that all you need to serve alongside it is a basket a crusty French bread, a green salad, and a bold red wine—the ultimate in casual yet chic comfort food!  Best of all, you can store containers filled with this fabulous soup in the freezer for those extra-chilly nights when only a bowl of piping hot stick-to-your-ribs kind of soup will do!


Carrot, Leek, & Potato Soup

Ingredients (makes 5 quarts)

  • Yellow Onion – 1 small, ½-inch dice
  • Red Onion – 1 small, ½-inch dice
  • Leeks – 7 stalks, washed, ½-inch dice, both light green and white parts
  • Carrots – 6 large, peeled, ½-inch dice
  • Yukon Gold Potato’s – 5 large, peeled, ½-inch dice
  • Red Pepper – 1 large, ½-inch dice
  • Garlic – 8 cloves, rough chopped
  • Butter – 12 tablespoons, unsalted
  • Parsley – ½ cup, rough chopped, flat leaf, plus more for garnish
  • Thyme – 2 tablespoons, rough chopped
  • Black Pepper – 2½ teaspoon, freshly cracked
  • Sea Salt – 2 teaspoons
  • Vegetable Stock – 10 cups
  • Half and Half – 1½ cups
  • Parmigiano-Reggiano – freshly grated, for garnish

Directions

  1. In a large heavy bottomed pan or stockpot set over medium heat, add the butter.
  2. Once the butter is hot, add the leeks, as well as both yellow and red onions, red peppers, garlic, parsley and thyme.  Cover and cook for 12-14 minutes, stirring occasionally. 
  3. Next, add the vegetable stock, salt, pepper, potatoes, and carrots.  Bring to a boil, then lower the heat and simmer covered for 20 minutes, or until the potatoes and carrots are tender.  
  4. Working in small batches, transfer the soup into the bowl of a food processor fitted with a steel blade, and process until coarsely puréed.
  5. Return the puréed soup back into the pot.  Whisk in the half and half and re-heat over medium heat until hot.
  6. Ladle into individual serving bowls and garnish with fresh parsley and freshly grated Parmigiano-Reggiano cheese. 

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