I am so far behind in blogging that today I decided the holiday gift to myself is to give myself the time I need to blog. I am not feeling too bad about it, though! My time has been spent with my amazing boyfriend and although I have been cooking often for him (and he for me), I just have not had the time to sit and blog all of the food goodness happening in my kitchen, especially this holiday weekend!
I have also been to two supper club meetings since my last post and am a month behind. So, I decided to start with last month's supper club theme which I requested: SOUP SWAP! Soups included a pasta fagioli, a curried butternut squash and apple, and a coconut Thai soup. We also ate baguettes and cheese. It was a perfect autumn meal.
It was also ideal to post the soup I made for supper club today - Potage Crecy - in case you have any leftover carrots from Thanksgiving! In New York, it is certainly soup weather! Cheers!
POTAGE CRECY (courtesy of Williams Sonoma French)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and tender green parts, rinsed and sliced [see Kitchen Notes]
3/4 pounds carrots [about 5 or 6], diced
3/4 pounds russet or Yukon gold potatoes, diced
2-1/2 cups chicken stock or broth
1-1/4 teaspoons fresh thyme leaves [or 1/2 teaspoon dried]
1 cup half-and-half
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper, to taste [see Kitchen Notes]
additional fresh thyme leaves, for garnish [or finely chopped flat-leaf parsley—see Kitchen Notes]