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