Carrot and Leek Soup with Parmesan and Toasted Pine Nuts

A delicious lunch for a cold day — and it is pretty too.  

Carrot and Leek Soup

Serves 4

2 shallots, chopped
2 leeks, white and pale green parts, rinsed well and sliced thinly
1/4 cup of stalks of mushrooms, about 5-6
Fresh thyme, about 3 stems
Olive oil
4-5 carrots, sliced into small chunks
Chicken stock, approx. 2 1/3 cups
2/3 cup light cream
Parmesan cheese, grated
Toasted pine nuts

Sauté shallots and leeks in olive until they are golden, about 10-12 minutes on medium low heat. Add a pinch of salt. Add the mushrooms and sauté a couple of more minutes. Add a pinch of salt. Add the chopped carrots and raise the heat and coat them well with the onion leek mixture. Drop in the thyme stems. Add the chicken stock. If there isn’t enough liquid to cover the carrots, add some water. Bring to a simmer, cover and cook for about 1/2 hour or until the carrots are soft. Remove from the heat. Remove the thyme stems.  Use a hand blender and thoroughly purée the mixture until completely smooth. Add the cream. Return to the heat on low and gently warm the soup until hot all the way through. Ladle into bowls.  Sprinkle generously with grated Parmesan. Add a few toasted pine nuts.


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