This soup tastes of carrots and a hint of wine. It’s flavour is gentle, so it pairs well with any number of main dishes, or easily stands on it’s own. I’ve been making it for years and years, and I’ll never tire of it.
. . .
Carrot and Leek Soup
recipe: adapted from a recipe handed on to me by Rosie Beaucoup
Serves 6-8 people.
- 2 tablespoons olive oil
- 4 medium to large sized leeks, sliced into thin rounds
- 2 large sweet onions, diced or sliced
- 2 large potatoes, peeled and diced
- 4 large carrots, peeled and diced
- 1 large, tart apple, peeled and diced
- 5 cups chicken broth/stock
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup white wine
- 1 can (370 ml) fat-free evaporated milk (or you could use another cream of your choice here)
*optional: sometimes I add 1/4 – 1/2 teaspoon of freshly grated ginger into this soup for a little zing (especially when I’m fighting off a cold).
In a large Dutch oven, heat the olive oil over medium heat and then add the leeks and onion. Cook until softened – about 5 minutes. (*If using ginger, I stir it in once the leeks and onions are soft, and cook for 1 minute.)
Next, add the potatoes, carrots and apple and then cover with chicken broth. Add the salt, pepper and wine. Stir, cover loosely, and cook until the vegetables are tender – about 20 minutes. Remove from heat and cool slightly.
Blend the soup to a smooth, creamy texture using an immersion blender. (You could also use a blender or food processor. Be careful – hot liquids can spray and burn you – if using a blender or food processor, blend in small batches.)
Return the blended mixture to the stove over low heat, and stir in the evaporated milk (or cream if using). Allow to heat through before serving.
Note: this soup freezes well.