Carrot Leek Soup

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.
Recipe By: James Beard
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 4 cups



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


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.

The potato acts as a good thickener so adding one or two to the mixture is helpful.

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.
Recipes From - The Gourmet Food And Cooking Resource