Carrot and Leek Soup


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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.
  1. Cut the green end of each leek but leaving the tender  green part of the leek ( about 1/2 inch from the white part).
  2. Cut the leeks in half and run water over them while spreading the layers of the leeks to clean up any dirt, or sand.
  3. With a paper towel, dry the leeks. Then place them on a cutting board and cut very thinly.photo
  4. Place a medium-sized pot on medium-high temperature and melt the butter.
  5. When the butter is sizzling, add the leeks and saute them for a few minutes until they become translucent and golden.
  6. Add the carrots and saute them as well for a few minutes.photo
  7. Add the warm broth to it and bring to boil.
  8. 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.
  9. Puree the soup with an immersion blender.
  10. While the soup is cooking, whip the cream in a kitchen mixer and add some celeri salt to season it to your taste.
  11. Serve the soup in individual bowls, add a dollop of whipped cream. Decorate with some carrots matches, et voila!!!

Bon Appetit and Happy Cooking!!!

Leek and Potato Soup


Meals in France are somewhat different than here in the States. We usually start our meal with an appetizer of some sort, if it is not Charcuterie ( cold Cuts), it is a soup in the winter and crudites in the summer ( fresh vegetables such as carrot salad). We then  have a main entree with meat, starch and vegetables which is followed by a salad with cheese and of course dessert. After the holidays, you can imagine, those desserts often become light sweets such as yogurts or fruits.

My mom made the best soups. One of my favorite soup growing up was carrot, potato and leek soup. And with this weather, I have been craving to eat this soup… the problem?!?! Leeks. It has been difficult to find leeks so today when i saw them, you can imagine that  I quickly grabbed a few of them to make that soup. Except that when I got home I realized I had forgotten to buy carrots… Oh well… today was going to be potato, leek soup.

Ingredients: 3 leeks, 5 medium sized potatoes, 1 cup of white wine, 5 cups of chicken broth, salt and pepper to taste, 3 tbsp of butter.

Trim the leeks to about 1 inch away from the white part. Cut the leek in half and rinse under water to clean all the sand. Chop the leek very thinly. In a large pot, melt the butter and when the butter is sizzling, add the chopped leeks. Turn the heat to low-medium heat to sweat the leeks for about 5 minutes. Add the cubed potatoes to the pot, and stir. Add the white wine and cook for a few minutes. Then add the broth to the pot and bring to boil. When it has come to boil, lower the temperature and cook for 20 minutes. With an emulsion mixer, puree the soup and add more broth if you think the soup needs to be more liquid. Season with salt and pepper if necessary. When serving, add chopped chives  and a dollop of sour cream and eat. Et voila!!!

Bon Appetit and Happy Cooking!!!

NB: by the way, those are not leeks pictured here;-)