The season of soups has just began and I hurry to share the first soup, I prepared this fall.
This season offers us so many colours and delicious food that I can’t wait to explore.
This carrot and leek soup is super easy and quick to prepare and I am sure you will love it.
Serve with a glass of red wine and enjoy every spoon of it.
400 grams carrots, boiled
350 grams leeks
5 garlic cloves, cut into small pieces
50 grams of white wine
3-4 table spoons olive oil
600 ml. vegetable stock
50 grams pecans, finely chopped
100 grams full fat cream
Salt and pepper
Boil the carrots until well done.
In a large saucepan over medium heat cook the leeks and garlic in the olive oil until soft.
Add the wine and cook until it evaporates.
Add the carrots, oregano and pecans. Cook for a few minutes and then add the vegetable stock.
Take the the soup off the stove, add the cream and season with salt and pepper.
Puree the soup in a blender or food processor.
Serve with light source cream or feta cheese.