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Carrot-Leek Soup with Thyme
6 c Vegetable Stock
2 tb Light olive oil
1 tb Unsalted butter
1 1/2 lb Carrots; sliced 1/4" thick
Salt and pepper
1/2 lb Potatoes; peeled and sliced
1 lg Leek; white part only
2 Cloves garlic; minced
1/2 ts Dried thyme
2 tb Heavy cream; OPTIONAL
Gruyere cheese; grated
1 tb Fresh thyme; chopped
Make the stock and keep it warm over low heat.
Heat 1 T. of the olive oil and butter in a soup pot; add the carrots,
1/2 tsp. salt and a pinch of pepper. Saute over medium heat until the
carrots begin to glisten and release their juices, about 10 minutes.
A 1 c. stock, stirring and scraping the bottom of the pot to loosen
the sugars. A 3 more cups of the stock and the potatoes; bring the
soup to a gentle boil, reduce heat and simmer, covered, for about 30
minutes, until the carrots are very tender. Add 2 more cups of stock
and puree in a blender or food processor until smooth. Return to the
pot and cook over low heat.
While the soup is cooking, cut leek in half lengthwise, wash and
thinly slice. Heat 1 T. olive oil in a saute pan and add the leeks,
garlic, 1/2 tsp. salt, dried thyme and a pinch of pepper. Cover and
cook over medium heat until the leeks are tender, 5 to 7 minutes.
(The water on the washed leeks will help to wilt them.)
Add the leeks to the carrot puree and cook, uncovered, over low heat
for another 30 minutes. Add cream if you're using it and season with
salt and a few pinches of pepper to taste. Garnish each serving with
Gruyere cheese and sprinkle with fresh thyme.
Make 9 to 10 cups.
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