My Grandma’s To-Go Soup from Executive Chef Stéphane Beaucamp

October 3, 2019

Grandma's to-go soup from Lake Austin


  • 2 tablespoon Olive Oil
  • 1 teaspoon ground coriander
  • 2 small leeks, green and white parts, chopped
  • 1 garlic clove, minced
  • 1 pound peeled carrots, diced
  • 10 1/2 ounces potato, peeled and diced kosher salt and pepper
  • 1 bay leaf
  • 1 large rind of Parmesan cheese
  • 4 cups water
  • 3 1/2 ounces spinach leaves
  • 1 cup frozen peas


In a large Le Creuset oven dish, heat the olive oil over medium heat.

Add the ground coriander and leeks. Cook for 5 minutes, stirring occasionally, without browning.

Add the garlic and cook for one more minute. Add the carrots and potato. Cook for 5 minutes.

Add the water, bay leaf and Parmesan rind. Cover and simmer for 20 minutes.

Add the frozen peas and spinach leaves and fresh chopped parsley; leave to rest for 1 minute. Puree the soup in a few batches. Season with salt and pepper and serve with crème fraiche if you like, chopped parsley, shaved Parmesan and croutons.

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