Creamy Carrot Leek Soup
Source: Found on Pinterest
Ingredients
- 2 lbs. baby carrots
- 3 large leeks
- 3 garlic cloves, minced
- 4 Tbls. butter
- 1 t. dried thyme (I used a little more)
- ½ t. lemon zest
- 1 t. salt and pepper to taste
- Pinch of cayenne pepper, optional
- 8 c. chicken or vegetable stock
- 1 c. springy white wine Sauvignon Blanc)
- ½ c. real sour cream or crème fraiche
- chives (fresh or dried), optional
- soup crackers, optional
Instructions
Chop carrots into 1/2-inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small ½-inch pieces. Toss the greens. Place the chopped leeks in a colander and rinse thoroughly (they are often sandy).
Place a large soup pot over medium heat. Add the butter, carrots, leeks and garlic, sauté for 10 minutes, stirring regularly.
Then add the thyme, lemon zest, stock, wine, salt and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 35-45 minutes or until the soup looks murky and the carrots are soft.
Ladle the soup into a high-powered blender. You might have to do in two batches. Place the lid on the blender and open the top vent for steam. Lay an old dish towel or rag over the top of the blender and hold firmly as you turn the blender on. Pressure from the blending hot liquids can blow the top off and burn you, so be careful – no towel, you’ll have a mess to clean up.
Puree until smooth. Then add the sour cream to the second batch in the blender and puree again. Pour both batches back into the sauce pot and stir with a whisk to blend. Add cayenne pepper if using.
Serve warm topped with chives and soup crackers if desired.
NOTE: Serves 8-10