This is pretty simple:
Throw carrots, celery, and onion into a food processor and get them all chopped up very finely.
Then saute the mix in at least a stick of butter and some olive oil.
Saute it for quite a while, but not long enough to burn it.
In the last three minutes of this, throw in some minced garlic.
Deglaze with some brandy.
Pour in lots of chicken stock.
Throw in spices. The most recent time I did this, I put in oregano (grown on my window sill), fresh thyme and rosemary, pepper, and (a bit redundantly) some dried herbes de provence.
Let it simmer for a good long time.
Turn off the stove and wait a few minutes.
Blend it all together with a hand blender.
Strain it through a mesh. Doesn’t need to be too fine.
Now, you can either chill it or serve it hot. It tastes delicious either way.
The first time I made the soup, I also added in a bunch of really hot peppers, along with some homemade buttermilk that I had left over from making homemade butter. Alif Sikkin was coming over for dinner, and I was a bit nervous that it would be too spicy, and Yoon found it very spicy too. It turns out that A.S. doesn’t mind spicy soup, but I didn’t know that at the time.
It seemed likely to me that I had ruined a soup it took me a long time to make. A lesser man, I think, might well have given up in despair. But taking heart from the thought that I will always be a greater man than any man who is a lesser man than I, and repeating analytic proofs in support of this claim to myself, I hit upon a solution: I served the soup alongside a bowl of chilled seedless watermelon cubes. Must unexpected and ingenious! The flavours worked surprisingly well together, and the alternation between spicy peppers and cooling watermelon was highly pleasing. It was, as I remarked at the time, one of the most exciting and inventive dishes to emerge from the kitchen of Chez Chris this season.