Carrot soup

by Ed Halmagyi


  • 1 leek, diced
  • 1 stick celery, diced
  • ¼ head fennel, diced
  • 4 cloves garlic, sliced
  • 2 bay leaves
  • 2 Tbsp unsalted butter
  • 1kg carrots, peeled and chopped
  • 2 cups white wine
  • 2 cups chicken stock
  • 80g créme fraîche
  • salt flakes and freshly-milled black pepper
  • cream and snipped chives to serve


1 Sauté the leek, celery, fennel, garlic and bay leaves in butter for 10 minutes in a large saucepan over a low heat until just softened, but not coloured. Add the carrots and cook for 10 more minutes.
2 Pour in the wine, increase the heat to medium and bring to a boil, then add the chicken stock. Simmer for 20 minutes, until the carrots are tender, then add the crème fraîche and purée until smooth. Season with salt and pepper, then serve with cream and chives.