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1
Make the stock and keep it warm over low heat.
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2
Heat 1 tb.
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3
of the olive oil and butter in a soup pot; add the carrots, 1/2 teaspoon salt and a pinch of pepper.
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4
Saute over medium heat until the carrots begin to glisten and release their juices, about 10 minutes.
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5
A 1 cup stock, stirring and scraping the bottom of the pot to loosen the sugars.
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6
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.
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7
Add 2 more cups of stock and puree in a blender or food processor until smooth.
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8
Return to the pot and cook over low heat.
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9
While the soup is cooking, cut leek in half lengthwise, wash and thinly slice.
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10
Heat 1 tb.
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olive oil in a saute pan and add the leeks, garlic, 1/2 teaspoon salt, dried thyme and a pinch of pepper.
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12
Cover and cook over medium heat until the leeks are tender, 5 to 7 minutes.
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13
(The water on the washed leeks will help to wilt them.)
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14
Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes.
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15
Add cream if you're using it and season with salt and a few pinches of pepper to taste.
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16
Garnish each serving with Gruyere cheese and sprinkle with fresh thyme.
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17
Make 9 to 10 cups.
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18
TIP: If the flavor of the carrots is lacking, add a sweet potato to the soup to sweeten and bring out the flavors.
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19
NOTE: Make this smooth, light soup in the spring with sweet carrots and tender, pale green leeks.
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20
It's the carrots that make this soup delicious, so use the most flavorful ones you can find.
