7 cups of chicken or vegetable stock
4 tblsp butter
2 lbs fresh carrots, peeled
3 leeks, sliced in half lengthways and thoroughly cleaned
1 sweet potato, peeled
4 stalks celery
1/2 tsp freshly grated ginger
1 tsp salt
1 tsp black pepper
1 tsp ground nutmeg
1/2 pint double cream
How to make:
- In a large
pot, bring stock to a boil.
- Chop all vegetables
into small pieces (approximately 1/2 inch cubes).
- In a sauté
pan, over medium high heat, melt half of the butter. sauté vegetables
with ginger and nutmeg for approximately 15 minutes, or until vegetables are
browned. Add remaining butter as needed.
- Add sautéed
vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to
room temperature and then puree in a blender. Soup should be thick and smooth.
- Add salt and
- To serve, add
approximately 1 tablespoon of cream per serving and reheat. Do not let boil.
- Serve in warmed bowls.
- Browning the
vegetables before simmering them brings out their naturally sweet flavours.
The browner (without burning), the better.
- Vegetable sautéing
may require two pans.
- Adding the cream
at the reheating stage, rather than all at once, extends the refrigerator
life of the soup.
- If you attempt to puree soup before it has cooled down, the top of the blender will blow so wait until it cools.