A small tribute to “Maman Blanc” and I should say to “Papa Blanc” too as most of the vegetables would come from his garden. This soup offers a multitude of flavours varying to the seasons but is particularly delicious as Autumn sets in. The choice of vegetables and herbs is completely yours: Chervil is one of my favourite herbs; it is very popular in French cuisine yet is little known and less used in Great Britain. You can also blend the soup for a delightful texture – a spoon of crème fraiche would always be welcome.

On medium heat sweat the onion, garlic, carrots, celery and leeks in the butter for 5 minutes (no colour) to extract maximum flavour. Season with salt and freshly ground white pepper.

Add the boiling water, courgette and tomato (the boiling water will reduce the cooking time and also keep the lively colours).

Fast boil for a further 5 minutes.*

Whisk in the butter (or sour cream or both!) and add the Chervil. Taste and correct the seasoning if required.

Pour into a large tureen and serve to your guests.

Chef’s notes (*1):

The key to this soup is its fresh, clean flavour. It is critical that you do not muddy the wonderful flavours of your vegetables by over-cooking. Just a few minutes will do.

Ingredients

15g Unsalted butter

1 Onion, medium finely chopped

1 Garlic clove, finely chopped

2 Carrots large, finely sliced

2 Leeks, medium, outer leaves removed, sliced 1cm and washed

3 Celery sticks, sliced ½cm

8 pinches Salt

2 pinches Pepper, white freshly ground

1 litre Water

1 Courgette large, cut in half lengthways and sliced ½cm

2 Tomatoes, ripe, cut in quarters and roughly chopped

15g Unsalted butter (or sour cream)

25g Chervil, finely chopped

Variations:
This is just the start of a wonderful soup. You could omit the sour cream and chervil and add pesto for a delicious pistou soup. Cooking the soup with a teaspoon of green curry paste: coconut milk, lemon grass, lime leaves, chilli & galangal would produce a delicious soup with flavours from Thailand.

Nutrition Facts:
This soup offers you a chance to enjoy a wide range of vegetables each with valid nutritional benefits.

Vitamins are classically defined as a group of organic compounds required in very small amounts for the normal development and functioning of the body. They are not synthesised by the body, or only in insufficient amounts, and are mainly obtained through food (Machlin and Huni, 1994). There are thirteen vitamins: four are fat-soluble, namely vitamins A (retinol), D (calciferols), E (tocopherols) and K (phylloquinone and menaquinones) and nine are water-soluble, vitamin C (ascorbate) and the B-complex made up of vitamins B1 (thiamin), B2 (riboflavin), B6 (pyridoxal, pyridoxamine and pyridoxine), B12 (cobalamin), folic acid, biotin, niacin and pantothenic acid. No single food contains all of the vitamins and therefore a balanced and varied diet is necessary for an adequate intake.