A simple, easy and tasty recipe from Provence. If you love carrots…
4 c sliced carrots, (1/2″ slices)
1 large potato, (peeled and) diced
1 large onion, peeled and chopped
1 quart water or broth
1 T olive oil, or to taste
salt and pepper, to taste
snipped chives or chopped scallion (green part), or chopped fresh herb, optional
1. Put the vegetables in a soup pot with the water or broth and bring to the boil. Reduce the heat and simmer until the vegetables are tender, 15 minutes or so.
2. Pour into a food processor or blender and purée. This should probable be done in batches. Be careful with the hot liquid!
3. Return the purée to the soup pot. Add salt and pepper. Heat through, then drizzle in the olive oil.
4. Pour into a serving bowl or individual bowls. Sprinkle with chives, scallion or herb, if using, and serve.