I wonder why it took me so long to get a truffle slicer. After all, it is the quintessential piece of high-end kitchen equipment. It is hoity. It is toity. Nothing else screams “food snob” more than a miniature food slicer that is so elite it has to have “truffle” in its name.

Although in reality it’s only a slicer, okay a very thin slicer, I will continue to call it a truffle slicer because, well because propriety must be maintained!

There are two types of truffle slicer. the first is a flat piece of metal with a raised serrated planing blade and a screw that adjusts the height of the blade. The second is a flat piece of metal with a plastic hopper that glides back and forth on rails.

Anyone who has taken a class with me, or listened to me wax philosophic about working in the kitchen, has heard me say that the only kitchen gadget you really need is a good chef’s knife properly sharpened. And while that’s still true, I am now the proud owner of my very own truffle slicer.

Now if I only had some truffles…

The sweet butter and the sweet leeks and the sweet carrots… Sweet!

Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup.

Yes, there is a lot of butter in the recipe. So don’t eat the whole pot at once. It works out to two teaspoons in a pint, which is a normal portion of soup with an extra bit of sin thrown in.

“But there’s no cream in the Creamy Carrot Soup!” you exclaim. Hush now, and make the recipe.