This Haas family favorite is a good match for the both the Espirit de Beaucastel Blanc 2009 (see the Weekly Whet!!) or Esprit de Beaucastel Blanc 2007. The richness of the Roussanne in the Esprit Blanc nicely compliments the combination of earthiness and creaminess of the root vegetables.  Serve it with a simple green salad and crusty bread for a perfectly comforting meal. 

Carrot, Leek and Potato Soup

Serves 4

Ingredients:

  • 1 lb. potatoes, peeled and chopped
  • 3 large carrots, chopped
  • 2 large leeks, finely sliced
  • 3 tbsp. butter
  • 2 cups water
  • 2 cups chicken broth
  • Salt to taste
  • Cream (for garnish)
  • 3 tbsp finely chopped parsley (for garnish)
  1. Melt the butter in a stockpot; add the leeks and carrots over medium-low heat.  Stir to thoroughly coat vegetables with butter, and sauté for about 5 minutes.  Do not let leeks brown.
  2. Add the potatoes, the chicken stock, the water, and salt. 
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are soft.
  4. Remove from heat, and use an immersion blender to puree.  Correct seasonings.
  5. Ladle into bowls, and serve with a swirl of cream and a sprinkling of parsley.

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