#bouffe

If you're looking for one of the easiest soup recipes, look no further! With the cold months arriving rather rapidly, this soup can be prepared very quickly and will be guaranteed to be a hit.

I N G R E D I E N T S · 2 boxes of beef broth (I used Campbell's low sodium boxes, but you can use whichever you prefer. Substitute with vegetable broth to be vegetarian-friendly) · Approximately 2.5lbs of carrots · Approximately 6-8 Yukon Gold Yellow potatoes, but you can use Russetts as well. · About 1/4 of a Spanish Onion · 1 tsp of minced garlic (fresh or from jar works) · 2 tbsp of Butter · 2-3 tbsp of Black Pepper or to taste (you want the soup to have a nice peppery kick to it) · 1 tbsp of Oregano · 1 tbsp of Basil · 2-3 Bay Leaves

T O O L S · Cutting board · Knife to chop carrots, potatoes, and onions with · Big cooking pot · Ladel · Blender with a Purée function (ideally)

P R E P T I M E · Start by cutting your onion and dicing it finely (doesn't have to be perfect, we'll be putting this in a blender in the end). Once the onion is cut, set aside for now · Peel carrots and chop them into medium-thick pieces. Once chopped, set aside. · Peel potatoes and chop them into medium-sized cubes. Once chopped, set aside.

R E C I P E · Start by heating your big pot on the stove, medium-high heat. Once hot, add your butter and let it melt. Once melted, add the minced garlic and let it sweat for 1-2 mins. Once the garlic looks translucent, add onion to the pot. Simmer until the onion is soft and translucent. · After sweating the garlic and onion, add one box of the broth and the carrots. Let simmer for approximately 10 minutes. · After the carrots have simmered for 10 minutes, add the last box of broth to the pot and add potatoes. Let simmer for 5-8 minutes. · After the potatoes have been simmering, add the bay leaves, black pepper, oregano, and basil. Stir occasionally. · Let simmer on medium heat for approximately one hour, or until potatoes and carrots are sufficiently tender. · Remove from heat and let cool for approximately 15 minutes. · Once cooled down, remove the bay leaves, take the ladle, and add the contents of the pot (with a greater ratio of vegetables to broth) to the blender. · Select the purée option until you get a thick consistency. Once puréed, move to a heat-safe bowl. Continue this process until all contents have been processed in the blender. · Let cool down for an additional 10 minutes. · Serve in a bowl with fresh pieces of baguette. Voilà, enjoy la bonne bouffe 🍽️

Cher Frigo, Tu es le soleil de ma vie - #jaimelagrenadine ©