Carrot and Leek Soup2010-12-02
In the recent issue of Fine Cooking magazine recipe for carrot and leek soup caught my eye. Sweet carrots with the light onion flavor of leeks appeared to be a good combination. The soup was actually in a section feature on yogurt which is the last ingredient in this soup. Overall we rated the soup as very good. Variations might include adding a tablespoon of a curry powder of your choice.
3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 small leeks (light-green and white parts only), sliced
2 large cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 cups low sodium chicken broth or vegetable broth
2 lb. carrots, sliced 1/4 inch thick
3 fresh or 2 dried bay leaves
2 sprigs fresh thyme
1 cup plain full-fat or low-fat yogurt
In a medium saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until softened and light golden-brown stirring occasionally for about 10 minutes.
Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water(wrap and tie herbs in cheese cloth to help removal later). Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with croutons or crackers.
Adapated from Fine Cooking
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