Carrot and Leek Soup

I easily get cold. In the winter, it is even worse. I am a total ice-cube. You can ask my husband, he would confirm;-). Well, even though my classroom is the warmest in the school ( it must be because my students always say, it is warm in here, Madame Wagner), I am still cold and wear a vest all day long. So I will tell you that in the winter a nice warm soup for lunch is always welcome, because it warms me up from inside out.

I had lots of carrots that needed attention so I decided that a leek and carrot soup would be awesome. I still have great memories of my mom’s;-). I hope that you will enjoy it as much as I am ….

Ingredients for 4:

1 lb of carrots
2 medium-sized leeks
4 cups of vegetables or chicken broth
2 tbsp of butter
1/4 cup of heavy cream
celeri salt.

Cut the green end of each leek but leaving the tender green part of the leek ( about 1/2 inch from the white part).
Cut the leeks in half and run water over them while spreading the layers of the leeks to clean up any dirt, or sand.
With a paper towel, dry the leeks. Then place them on a cutting board and cut very thinly.
Place a medium-sized pot on medium-high temperature and melt the butter.
When the butter is sizzling, add the leeks and saute them for a few minutes until they become translucent and golden.
Add the carrots and saute them as well for a few minutes.
Add the warm broth to it and bring to boil.
When the soup is boiling, reduce the heat down to low and cook for about 30 minutes or until the carrots are getting really soft.
Puree the soup with an immersion blender.
While the soup is cooking, whip the cream in a kitchen mixer and add some celeri salt to season it to your taste.
Serve the soup in individual bowls, add a dollop of whipped cream. Decorate with some carrots matches, et voila!!!