Leek and Carrot Soup

I've had this recipe written down for an age but have only just got round to making it. I now can't remember where I found the original recipe, so I'm unable to give the person or book a mention and give credit to them. But what I can tell you is it was delicious! The addition of oregano I think really sets it off.

Leek and Carrot Soup

Serves 6
4 shallots - halved
1 large onion - diced
3 fat cloves garlic - finely chopped
2 knobs of butter
1 tablespoon olive oil
4 good sized leeks - sliced
3 large carrots - thinly sliced
1 heaped teaspoon of dried oregano
freshly ground black pepper to taste
2 bay leaves
1.3 litres veg stock - made from 3 Knorr stock cubes

Method:
Heat the oil and butter in a nice big pot. Throw in the garlic, shallot and onion. Cook over a medium heat till it just starts to colour. Don't let the garlic burn.

Now put in the sliced leeks and carrots. Give it a good stir and add the oregano and bay leaves.

Partly cover the pot with a lid and cook for 10 to 15 minutes on a medium heat.

Pour in a little of the vegetable stock - enough to just come halfway up the leeks.

Bring to boil and simmer for 15 to 20 minutes until the leeks are soft and delicious and the carrot is cooked with still has a slight crunch.

Now add the rest of the stock and simmer for about 8 minutes. Have a taste - you shouldn't need salt but if you do, add it and stir again. Remove the bay leaves before serving with with some nice crusty bread.



Soup, Vegetables
Lunch, Soup
Yield: 6
Author: Jan Bennett

Leek and Carrot Soup

Easy to make and delicious with nice crusty bread.

ingredients:

  • 4 shallots - halved
  • 1 large onion - diced
  • 3 fat cloves garlic - finely chopped
  • 2 knobs of butter
  • 1 tablespoon olive oil
  • 4 good sized leeks - sliced
  • 3 large carrots - thinly sliced
  • 1 heaped teaspoon of dried oregano
  • freshly ground black pepper to taste
  • 2 bay leaves
  • 1.3 litres veg stock - made from 3 Knorr stock cubes

instructions:

How to cook Leek and Carrot Soup

  1. Heat the oil and butter in a nice big pot. Throw in the garlic, shallot and onion. Cook over a medium heat till it just starts to colour. Don't let the garlic burn.
  2. Now put in the sliced leeks and carrots. Give it a good stir and add the oregano and bay leaves.
  3. Partly cover the pot with a lid and cook for 10 to 15 minutes on a medium heat.
  4. Pour in a little of the vegetable stock - enough to just come halfway up the leeks.
  5. Bring to boil and simmer for 15 to 20 minutes until the leeks are soft and delicious and the carrot is cooked with still has a slight crunch.
  6. Now add the rest of the stock and simmer for about 8 minutes. Have a taste - you shouldn't need salt but if you do, add it and stir again. 
  7. Remove the bay leaves before serving  with some nice crusty bread.
Created using The Recipes Generator

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Jan

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