CARROT LEEK SOUP back to home
about 6 first course servings
This bright colorful soup is quick and easy to make. It can be turned into an elegant presentation by using puff pastry cut-outs as a garnish. Here I’ve chosen reindeer and little stars as an elegant first course for Christmas dinner and a maple leaf for a fall supper.
4 large carrots- peeled and rough chopped
2 large leeks washed, trimmed- white and light green only- rough chopped
1 bay leaf
3 T unsalted butter
4 cups good quality chicken stock
1/2 cup orange juice
the fine zest of a large orange
1/4 t fresh ground nutmeg
1/2 t kosher salt
1 sheet store bought frozen puff pastry*
1 egg beaten with 1 t water
Melt the butter in a large stockpot. Add the carrots, leeks and bay leaf. Stir. Put the lid on and cook until carrots are tender- about 25 minutes, giving it a stir from time to time.
When the carrots are tender add the stock and orange juice. Simmer for another 20 minutes or so. Remove from heat and take out the bay leaf.
Next step is pureeing the soup. If you are going to use a blender or food processor you want to cool the soup some. If using an immersion blender you can blend while the soup is still hot. Just make sure the pot is only about half full of soup- otherwise you will have orange soup flying everywhere.
After the soup is pureed add the orange zest, a few grindings of fresh nutmeg and adjust for salt. Serve hot with some chopped chives and puff pastry cut outs.
*For the puff pastry cut-outs:
Line a baking sheet with parchment paper or a silpat. Follow the package instructions for thawing and baking. This can be done earlier in the day and kept in an airtight container so they will remain crisp. Pepperidge Farm makes a very suitable frozen puff pastry that comes in sheets. A more superior product can be found at Whole Foods- “Dufour Pastry Kitchen” puff pastry- pricey but in my opinion the best.