Carrot & Leek Soup

My solution is to dice (chop very finely) a quarter of the vegetables and leave the rest quite chunky. Believe me, the diced vegetables will not turn to mush. After the soup is cooked I scoop out as much of the diced vegetables as possible and set them aside on a plate while I whiz the remainder with a blender. Afterwards I add the diced vegetables to the pureed soup.

Ingredients

• 450g (llb) Leeks
• 450g (1lb) large carrots
• 1 large onion chopped
• 2 celery stalks or half a head of celeriac
• Bouquet garni ( parsley stalks, bayleaves and sage tied in muslin)
• 600ml vegetable stock/water
• Salt and Black Pepper according to taste
• 1 tbsp olive oil.

Preparation

1. Wash the leeks. Remove the green leaves and chop up the tender part.
2. Wash and chop the celery stalk. Cut the carrots.
3. Heat the oil in a saucepan and sauté the onions until opaque. Add celery and leeks, cooking gently for 5 minutes stirring occasionally, until the leeks are soft and transparent.
4. Add carrots and sauté for 2-3 minutes. Stir in the stock and bring to the boil.
5. Add the bouquet garni and simmer for 45 minutes or until the vegetables are tender. Remove from heat and cool down.
6. Puree the vegetables in a food processor or in a blender.
7. Pour the mixture back into the pot and heat on low heat for few minutes. Adjust the seasoning, garnish with flat leaf parsley before serving.