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This recipe is courtesy of chef Raymond Blanc. He explains...
"A small tribute to 'Maman Blanc'. And I should say to Papa Blanc too, as most of the vegetables would come from his garden. The success of this soup depends upon the freshness and quality of the vegetables used.
"However, you can vary the vegetables and herbs according to the season. Chervil is one of my favourite herbs and is very popular in France, but less well known in the UK, although you can find it in most supermarkets now."
Preparation time: 20 minutes
Cooking time: 10-12 minutes
1 onion, cut into 3m (1/8 in) dice
1 garlic clove, crushed
2 large carrots, cut into slices 3mm (1/4in) thick
3 celery sticks, cut into slices 5mm (1/4in) thick
2 leeks, 2 outer layers removed, cut into slices 1cm (1/2in) thick
15g (1/2oz) unsalted butter
1 large courgette, halved lengthways and cut into slices 5mm (1/4in) thick
2 ripe tomatoes, roughly chopped
1-litre (1 ¾ pints) boiling water
A large handful of fresh chervil, roughly chopped
Sea salt and freshly ground white pepper
1 tablespoon crème fraiche (or a large tub) or 15g
(1/2oz) unsalted butter
Achieving the perfect results
Sweating the vegetables:
Cooking the soup:
Finishing the soup:
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