Henri Richard's carrot soup

When the pandemic started and access to groceries was tough, I understood better why our grandmothers' recipes depend on basics and vegetables that keep a long time. I made this soup often, which was one of my favorites growing up. Legend says it was a recipe shared by Henri Richard (the hockey player). In any case it's delicious and I always have the ingredients on hand in the winter. I keep carrots and potatoes stored in bins of sand in the cellar.

Cook 15 minutes on the stove:

• 1.5 cups water
• 2 cups broth
• Approx 6 carrots, sliced
• Approx 1 potato, cubed

In a pan, make a béchamel sauce with:

• 3 tbsp flour
• 3 tbsp butter
• 3 cups whole milk

Add one chopped onion or green onion.

Combine everything and serve.