Reservoir Remnants Soup
Based on:
TypeSoup
Serves4 people
DateAugust 18, 2026
A hearty soup with a visible 'village in drought' centerpiece on your plate.
A comforting, thick vegetable soup served in a wide bowl. In the center, four stacked croutons represent the broken walls of the exposed village, surrounded by a ring of clear broth with carrot and leek. Parsley sprigs evoke the parched greenery of the landscape.
Ingredients
- 2 onions
- 2 cloves garlic
- 3 carrots
- 2 leeks
- 1 small celeriac
- 2 medium potatoes
- 1.5 liters vegetable stock
- 4 tablespoons olive oil
- 1 baguette (for croutons)
- 2 tablespoons butter
- Salt and pepper to taste
- 1 bunch fresh parsley
Method
- Dice the onions, garlic, carrots, leeks, celeriac, and potatoes.
- Heat the olive oil in a large soup pot and sauté the onion and garlic until translucent.
- Add the carrots, leeks, celeriac, and potatoes and cook for 5 minutes.
- Pour in the stock and bring to a boil. Simmer for 25 minutes until the vegetables are tender.
- Roughly puree half the soup with an immersion blender for a thick, comforting texture.
- Meanwhile, cut the baguette into thick slices and then into square pieces (croutons).
- Fry the croutons in a pan with butter until golden and crisp.
- Roughly chop the parsley.
- Ladle the soup into a wide bowl. Place four stacked croutons in the center as 'wall remnants.' Sprinkle parsley around as parched greenery.
- Season to taste with salt and pepper.
Serving notes
- Serve in a wide bowl so the 'village' remains visible.
- Offer extra croutons on the side.
- Garnish with extra parsley for color.