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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large leeks, cleaned and sliced |
1 small onion, chopped |
3 garlic cloves, chopped |
1 tablespoon olive oil |
3 (1-pound) packages baby carrots |
2 (32-ounce) boxes chicken broth |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
1 cup half-and-half |
Directions:
1. Remove and discard green tops from leeks; cut white portions into slices, and set aside.
2. Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.
3. Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.
4. Stir in thyme. Remove from heat, and let cool 10 minutes.
5. Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.
6. Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.
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