Friday, November 18, 2005
Carrot and Leek Soup
This soup is amazing for its flavor, texture, and color. Serve hot with crusty bread on a cold fall evening, or chilled in the heat of summer. This recipe is a slight adaptation of a Cook's Illustrated recipe. If you can't get a hold of any truffle oil, just substitute olive oil. Serves 4 as a main course.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Labels: soups
