Carrot and Leek Soup2012-12-03
- Serves: 8
- Prep Time: 20m
- Cook Time: 40m
- Ready In: 60m
- 1/2 Pound Unsalted Butter
- 1 Bunch Leeks
- 5 Pound Bag Carrots
- 3 Cloves Garlic
- 1 Onion
- Bay Leaves
- 8 Cups Water
Melt the butter in a large soup pot on medium high heat. Thinly slice the onion. Peel and crush the garlic cloves.
Once the butter has melted, add the sliced onion, and crushed garlic. Cook until the onions turn translucent, and begin to slightly caramelize. Season with salt, and pepper.
Clean and process the leeks (see video), cleaning out the dirt and grit. Save the leek tops. Dry in paper towel. Peel and process the carrots. Chop carrots into circular rounds.
Add bay leaves to the onions. Slice the leeks, and add them to the onions, once the onions are cooked through. Add the carrots to the pot, and let the carrots cook. Once the carrots begin to soften, add some water. The water should just cover the carrots. If you add to much water, the soup will be too thin. Bring the soup to a boil. Once it's boiling, reduce the heat, and let the soup simmer.
Make a leek oil to garnish the soup. Finely chop the leek tops. On high heat, add the leek tops, and cover with vegetable oil. Continuing cooking, until the water from the leeks evaporates, and the leeks become bright green. Remove from heat and let cool. Place mixture in blender. Pour into strainer with coffee filter below it, allowing the oil to drip through the filter.
After about 15-20 minutes, the carrots should be soft. Remove the bay leaves from the soup. Pour the soup into a blender, and blend well (you may need to do this in batches). Pour soup through chinoise. Check seasoning, if needed, add more salt and pepper.
Serve in bowl, topped with leek oil.