Cheryl's Carrot Soup
Today, I’ve brought in another guest soup blogger to inspire you to make more soup. Cheryl Sternman Rule is a widely published food writer, recipe developer and blogger at 5 Second Rule . She is currently working on a vegetarian cookbook, to be published by Running Press in 2012.
Cheryl is a great cook, a sharp writer and a talented photographer. She and I have been pals in cyberspace for many years. She wrote a piece about kids and allergies for the Better School Food back in 2008. We got to meet in person in Portland Oregon at the Farm to School Conference in March of 2009. The conference inspired her to write a great post about Activism on her blog. Since I just got back from the farmer’s market with I am making this carrot soup this afternoon. Thanks, Cheryl.
Carrot Leek Soup with Tarragon
Makes about 8 cups
1/4 cup olive oil
2 leeks, white and light green parts only, quartered lengthwise then roughly chopped
1-1/2 pounds carrots (about 4 to 6 medium), peeled, quartered lengthwise, and roughly chopped
1 russet potato, peeled, diced
Kosher salt and freshly ground black pepper
Two 14-1/2 ounce cans low-sodium chicken broth
1/2 teaspoon dried tarragon, plus additional for garnish
2 tablespoons sour cream, plus additional for garnish
2 teaspoons fresh lime juice
Heat oil in a large soup pot over medium heat. Add leeks, carrots, diced potato, and a good sprinkling of salt and pepper, and cook for about 15 minutes, stirring frequently.
Slowly add the chicken broth and the equivalent of 1 can of cold water (just shy of 2 cups). Add the tarragon and raise the heat to high. Bring the soup to a boil, then reduce heat to a simmer, partially cover, and simmer for 10 to 12 minutes, or until the vegetables are all tender. Remove from the heat.
If you have an immersion blender, use it to puree the soup. (Otherwise, allow to cool slightly and then puree in batches in a traditional blender. Return soup to the pot.) Swirl in two tablespoons of the sour cream and the lime juice, and adjust the salt and pepper, if necessary. Top each serving with a dollop of sour cream and garnish with a sprinkling of additional tarragon, if desired.
