Thursday, 29 September 2011

Leek, Carrot and Tarragon Soup

My Loves Kitchen Play List: P!nk ~ This is How it Goes Down
                                                         K.D Lang ~ Didn't I
                                                         Blur ~ Entertain me
                                                         The Cure ~ Just Like Heaven
                                                         The Smiths ~ Ask
                                                         Joni Mitchell ~ Amelia

This delicate, light and subtle soup is from Rose Elliot's cookbook Low Fat, Low Sugar

Now I wasn't sure if I liked it during the first few mouthful as I had never tasted tarragon before but by the end of the bowl I was loving it. It's so different from other's brothy, perfumey...but addictive. lol. So be warned! Now we enjoy it often...

For the photo I have left it as the recipe suggests but as it's one of our 'snack' soups, we blended it smooth. 

Leek, Carrot and Tarragon Soup
Leek, Carrot and Tarragon Soup Serves 4
(Recipes from Low Fat, Low Sugar/Elliot)

4 leeks, finely sliced
2 large carrots, cut into 1/4" dice
850ml/30 fl oz veggie stock or water
grated nutmeg
salt and freshly ground black pepper
1 tbsp fresh chopped tarragon or 3/4-1 tsp dried tarragon

Put the leek into a non-stick pan, cover and cook for about 5 minutes, until it is beginning to soften, stirring from time to time. Add the carrot and the stock or water, bring to the boil, reduce the heat, cover and leave to boil gently for 15-20 minutes, stirring occasionally, until the leeks and carrots are fully cooked. Puree a ladleful of the soup, then stir this into the rest of the soup in the saucepan. Season with the nutmeg, salt, pepper. Sprinkle over with tarragon if using fresh...if using dried add in with the carrot and stock. 

Serve and enjoy!