Monsieur Paul Bocuse’s Soup

(An iconic, simple, and comforting recipe)

Serves 8 to 10 people

Ingredients:

• 600 g carrots
• 1 kg potatoes
• 500 g leeks (white part only)
• 2.3 l mineral water
• 50 g chicken stock (powdered or homemade)
• 2 Saint-Marcellin cheeses
• 100 g fresh cream
• Guérande salt
• Freshly grated nutmeg

Preparation:

1. Prepare the stock :

   • In a large pot, pour the mineral water and add the chicken stock. Bring to a boil.

2. Prepare the vegetables :

   • Peel the carrots and potatoes. Cut them into small cubes for quicker cooking.
   • Finely slice the white parts of the leeks.

3. Cook the vegetables :

   • Add the carrots, potatoes, and leeks to the stock.
   • Partially cover the pot (leaving a small gap to prevent overflow) and cook over medium heat for 35 minutes.

4. Add the dairy products :

   • Incorporate the fresh cream and the two Saint-Marcellin cheeses, cut into pieces. Stir well to melt the cheese evenly.
   • Continue cooking for an additional 5 minutes on low heat.

5. Blend the soup :

   • Use an immersion blender to puree the soup until smooth and creamy.

6. Season :

   • Add Guérande salt to taste and a generous pinch of freshly grated nutmeg.

Serving tips:

• Serve piping hot in bowls or deep plates.
• Pair with a slice of toasted rustic bread or homemade garlic-rubbed croutons.
• A drizzle of hazelnut oil or a sprinkle of fresh herbs (chives, parsley) makes an elegant garnish.

Gourmet tip:

For a festive twist, top with crushed walnuts or a touch of seared foie gras just before serving.

Enjoy your meal!