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!!!
Bon Appetit and Happy Cooking!!!