Carrot-leek soup with thyme

 
                        Carrot-Leek Soup with Thyme
 
 Recipe By     : Fields of Greens - Annie Somerville
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          Vegetable Stock
    2      tablespoons   light olive oil
    1      tablespoon    unsalted butter
    1 1/2  pounds        carrots -- sliced 1/4" thick
                         salt and pepper
      1/2  pound         potatoes -- peeled and sliced
    1      large         leek, white part only
    2      cloves        garlic -- minced
      1/2  teaspoon      dried thyme
    2      tablespoons   heavy cream -- OPTIONAL
                         Gruyere cheese -- grated
    1      tablespoon    fresh thyme -- chopped
 
 Make the stock and keep it warm over low heat. 
 
 Heat 1 T. of the olive oil and butter in a soup pot; add the carrots, 1/2
 tsp. salt and a pinch of pepper. Saute over medium heat until the carrots
 begin to glisten and release their juices, about 10 minutes. A 1 c. stock,
 stirring and scraping the bottom of the pot to loosen the sugars. A 3 more
 cups of the stock and the potatoes; bring the soup to a gentle boil, reduce
 heat and simmer, covered, for about 30 minutes, until the carrots are very
 tender. Add 2 more cups of stock and puree in a blender or food processor
 until smooth. Return to the pot and cook over low heat.
 
 While the soup is cooking, cut leek in half lengthwise, wash and thinly
 slice. Heat 1 T. olive oil in a saute pan and add the leeks, garlic, 1/2 tsp.
 salt, dried thyme and a pinch of pepper. Cover and cook over medium heat
 until the leeks are tender, 5 to 7 minutes. (The water on the washed leeks
 will help to wilt them.)
 
 Add the leeks to the carrot puree and cook, uncovered, over low heat for
 another 30 minutes. Add cream if you're using it and season with salt and a
 few pinches of pepper to taste. Garnish each serving with Gruyere cheese and
 sprinkle with fresh thyme.
 
 Make 9 to 10 cups.
 
 TIP: If the flavor of the carrots is lacking, add a sweet potato to the soup
 to sweeten and bring out the flavors.
 
 NOTE: "Make this smooth, light soup in the spring with sweet carrots and
 tender, pale green leeks. It's the carrots that make this soup delicious, so
 use the most flavorful ones you can find."
 
 
                    - - - - - - - - - - - - - - - - - -