04:55
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This is actually a sauce I made quite early in the history of this blog, thinned into a soup. It is a bit more intensely flavoured as a sauce, but it is very good as a soup as well. I've added a bit more shallot and also some garlic to the soup, and I wonder about adding a little shot of sherry too next time. Maybe not though; we really liked it as it was. The leeks and carrots meld into a combination that is a little hard to pin down as one vegetable or the other, but which is just so tasty.
The proportion of leeks to carrots should be not quite equal; say about 60% leeks once chopped, compared to 40% chopped carrots.
I made this a good few days back, so I hope you can still get Ontario leeks, but they may be hard to find at this point. In theory they are available until February but in practice they seem pretty scarce by now.
6 to 8 servings
45 minutes - 20 minutes prep time
1 large or 2 medium leeks
1 medium carrot
2 shallots
2 or 3 cloves of garlic
2 tablespoons unsalted butter
1/4 teaspoon smoked sweet or hot paprika
salt & pepper
4 cups unsalted chicken stock
1/4 cup sour cream
Wash and trim the leeks, and cut in thin slices. Rinse them again, and drain well. Peel and dice the carrot and the shallots. Peel and mince the garlic.
Put the butter in a heavy-bottomed soup pot, and add all the vegetables except the garlic. Cook gently over low heat, stirring regularly until the vegetables are fairly soft but not browned; about 15 to 20 minutes. Sprinkle the vegetables with the garlic, paprika, salt, and pepper, and mix in well.
Add half of the chicken stock and simmer for a further 10 or 15 minutes, until the vegetables are very soft. Purée the soup in a blender or food processor.
At this point you can proceed at once, or keep the soup covered and refrigerate until wanted.
Re-heat the soup and add the sour cream. The soup should be hot through, but do not let it boil.
Last year at this time I made the much heartier Hamburger Soup.
Posted in: Ontario Food
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