2 cups coarsely chopped leek, white and light green parts only (about 2 large)
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh chives
How to Make It
Preheat oven to 350°.
Spread 2 teaspoons cheese evenly into a 2-inch circle on a parchment-lined baking sheet; repeat 5 times, leaving 1 inch between circles. Bake at 350° for 8 minutes or until golden. Remove pan from oven; carefully lift crisps from pan with a spatula, and place on a wire rack. Cool cheese crisps completely.
Combine carrot, chicken stock, 2 cups water, and leek in a large Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Remove pan from heat, and let stand 10 minutes.
Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain mixture through a sieve over a large bowl; discard solids. Repeat procedure with remaining carrot mixture. Stir in vinegar, salt, pepper, and nutmeg.
Combine remaining 1 teaspoon water, crème fraîche, and chives in a bowl. Place about 1 cup soup in each of 6 bowls. Top each serving with 1 teaspoon crème fraîche mixture and 1 crisp.
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I didn't make the cheese crisps, and I didn't add chives, but this soup was still delicious. This is definitely a fancy dinner kind of soup, because you strain out all of the fiber. It would make a fantastic first course for Thanksgiving or Christmas dinner, but it lacks the heft I'm looking for in everyday dinners.
This is wonderful! Chopping the carrots was tough, I might use my food processor the next time to slice the carrots. I cooked this in my electric pressure cooker for 9 minutes, and used a wand blender to carefully blend the soup. I did not strain the soup, it was smooth enough and glorious!
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