Total time: 60 minutes
A soup with as many variations as there are cooks: some like it puréed, some thicken it with flour; some like it thick, some thin; some use carrots, some wouldn't think of it. This is mine.... at least, today's version.
- 4 medium potatoes
- 4 medium carrots
- 3 ribs celery
- 1 1/2 onion
- 1 tbs butter
- 6oz (180gr) ham, preferably dry-cured, such as Prosciutto
- 2 bay leaves
- 1 tsp Herbes de Provence
- 4 cups water
- 2 cups milk, cream, or a combination
- Roughly chop onion.
- Peel carrots. Slice by cutting in half the long way (in 2 or more sections) then into half circles.
- Peel and slice potatoes to a similar size.
- Slice celery, cutting the wide end in half lengthwise.
- Cut ham into small pieces.
- Melt butter in small soup pot or large saucepan. Add onion and sauté until it starts to get tender, about 5 minutes.
- Add celery and sauté 5 minutes longer.
- Add ham and sauté briefly.
- Add carrots, potatoes, herbs and water.
- Cover and cook until vegetables are tender, 30 - 40 minutes.
- To finish: remove bay leaves.
- Add milk and heat through. Serve.
Note: You could substitute cream for some or all of the milk for a richer soup.