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Carrot
Leek Soup
This simple to make soup is
equally delicious hot or cold. Pair with a crisp green salad and fresh corn bread and
uncork a Sauvignon Blanc or Dry Riesling.
carrot leek soup, photo by gourmetsleuth.com
I N G R
E D I E N T S
2 large carrots, peeled and cut in pieces
I leek (white part only)
3 cups chicken stock
2 medium potatoes, peeled and cubed
1 cup heavy cream (or half and half)
Chopped chives
I
N S T R U C T I O N S
With the metal blade in place, add the carrots, potatoes and leek to the beaker.
Process, turning on and off rapidly, until coarsely chopped, about 15 to 20 seconds.
In large saucepan, combine chopped , vegetables with chicken stock and simmer for 30
minutes. Strain vegetables, allowing liquid to drain into a storage container.
Reinsert metal blade and puree vegetable mixture in 2 batches. Combine Salt and pepper to
batches with vegetable liquid. Stir in cream. Season taste with slightly more salt and
pepper than necessary. as the taste will be dulled when the soup is chilled. Cover
and refrigerate.
Serve very cold, garnished with chives.
Makes about 4 cups.
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Cooking Tips
Variations
This recipe works well with a variety of other ingredients like squash, pumpkin, or even
chestnuts. Just keep the proportion of vegetable to liquid about the same.
Thickener
The potato acts as a good thickener so adding one or two to the mixture is helpful.
Stock
For best results use fresh chicken stock. If using
canned stock select a brand that has had most the fat removed and low or reduced salt.
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