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???


  1. Hi, the soup looks like a hug in a bowl! Foodie bloggers everywhere seem to be blogging about soups, crumbles and other comfort foods. I love Autumn!

  2. A hug in a bowl! What a lovely description Sally! Yes, Autumn has definitely come early. Oxford is drenched in heavy rain today and I could actually see my breath as I was walking home today - crazy! This combination of ingredients made a nice change from the usual carrot and coriander (which I love too) and was lovely with lots of warm crusty bread and a selection of cheeses. With plums and peaches for afters, it was a perfect supper.

  3. i Love soya vegget, it is healthy as well as tasty that give us taste like chicken.