Vegetable Soup with Fresh Herbs and Crème Fraîche

This took 40 minutes to make and was using up some chicken stock my mum had lingering in the fridge. I am at home in Suffolk for a week to do some writing, and so am naturally procrastinating by cooking myself lunch, rather than making a sandwich. This was delicious and very simple and by passing it through a sieve after blending, it obtains a velvety smoothness. 

Serves three-four


1 medium sized onion, finely chopped

2 cloves, crushed or chopped garlic

2 smallish carrots, peeled and finely chopped

1 small bit of celery, finely chopped

about 4-5 smallish potatoes, peeled and chopped into small chunks

1 litre, chicken stock (or vegetable)

1/2  tablespoon, cider vinegar

1 tablespoon, crème fraîche

mixture of fresh herbs, chopped (e.g. parsley, chives, dill)

How I made it:

Sweat onions in a knob of butter and a bit of olive oil with a pinch of salt over a medium heat. Add garlic. When onion has softened well, add carrot and celery, stir around and continue sweating for a few minutes. Add in potatoes, and cook for a few minutes. Heat up stock and then add. Simmer for about 25 minutes. Add in 1 tablespoon cider vinegar, fresh chopped herbs and season well with salt. Blend well with a hand blender. Pour through a sieve and then stir in crème fraîche. Check seasoning.

Eaten with:

Bread and butter.


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