Tuesday, 24 August 2010
Carrot and Leek Soup with Tarragon
I made this for supper on Monday but only got round to blogging it today. It seems the soup season has started early this year, with a rather breezy and wet August in the south of England. This made good use of the sweet summer carrots and young leeks we've been getting in the Riverford veg box. Classic method: sweat sliced carrots and leeks (about a pound of each) in an ounce of butter and a spoonful of light olive oil. Don't rush this stage, keep the heat on the lowish side and the lid on, and let the veg get nice and soft. Add veg stock (Marigold is fine) to just cover and cook for another 15 to 20 minutes. Blend using your preferred method (a stick blender for me) and serve with a dollop of cream if liked and lots of freshly chopped tarragon. Sorry the pciture isn't more interesting. It's carrot soup, what do you expect???