A deliciously creamy vegetable soup that is flavoured with fresh thyme, garlic and peppercorns.For a vegetarian version of this soup, replace chicken stock with vegetable stock.
- 4 large carrots,peeled and chopped
- 2 leeks chopped
- 4 celery sticks chopped
- 4 potatoes,peeled and chopped
- 3 garlic cloves, peeled and halved
- 3 cups chicken stock
- 2 tblespoon fresh parsley, chopped
- 3 sprigs fresh thyme (substitue: 1 teaspoon dried thyme)
- 1/4 cup fresh cream
Heat a large pot over medium-high heat, add unsalted butter, carrots, leeks, celery and 1/2 teaspoon of salt; cook 3-4 minutes until softened.
Add potatoes and garlic halves; cook 5 minutes.
Pour in stock then add parsley and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
Transfer the soup to a blender or food processor or use an immersion blender to puree it until smooth. Return soup to pot and stir in fresh cream. Heat until warmed through. Season with salt and pepper.
Ladle the soup into bowls and top each with a generous handful of the croutons.