Carrot & Leek Soup
While this is a pureed soup, I like vegetables pieces for texture and voila…you have a lovely combination of textures.
|Soups & Salads
My solution is to dice (chop very finely) a quarter of the vegetables and leave the rest quite chunky. Believe me, the diced vegetables will not turn to mush. After the soup is cooked I scoop out as much of the diced vegetables as possible and set them aside on a plate while I whiz the remainder with a blender. Afterwards I add the diced vegetables to the pureed soup.
- 450g (llb) Leeks
- 450g (1lb) large carrots
- 1 large onion chopped
- 2 celery stalks or half a head of celeriac
- Bouquet garni ( parsley stalks, bayleaves and sage tied in muslin)
- 600ml vegetable stock/water
- Salt and Black Pepper according to taste
- 1 tbsp olive oil.
- Wash the leeks. Remove the green leaves and chop up the tender part.
- Wash and chop the celery stalk. Cut the carrots.
- Heat the oil in a saucepan and sauté the onions until opaque. Add celery and leeks, cooking gently for 5 minutes stirring occasionally, until the leeks are soft and transparent.
- Add carrots and sauté for 2-3 minutes. Stir in the stock and bring to the boil.
- Add the bouquet garni and simmer for 45 minutes or until the vegetables are tender. Remove from heat and cool down.
- Puree the vegetables in a food processor or in a blender.
- Pour the mixture back into the pot and heat on low heat for few minutes. Adjust the seasoning, garnish with flat leaf parsley before serving.