Carrot and Leek Soup

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From Soup: A Way of Life by Barbara Kafka. Read Maxine Wolfson's review of this cookbook.

Carrot and Leek Soup
Simple to make, this soup can be served hot or cold.

4 tablespoons (60 g) unsalted butter

1/2 teaspoon ground cardamon

3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths

5 large carrots, peeled and cut across into thin slices

3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth

1/2 cup (125 ml) heavy cream

Kosher salt, to taste

Freshly ground white pepper, to taste

In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.

Makes 6 cups (1.5 L); 4 to 5 first-course servings

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