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Puree of Carrot & Leek Soup

This is an immensely satisfying soup. Serve with a salad and hot bread for a delightful winter supper.

Makes enough to serve 8 to 10

5 large leeks, cleaned and sliced
1 medium onion, chopped
3 garlic cloves, chopped
1 Tbl olive oil
3 pounds of baby carrots
64 oz of chicken broth
1/2 tsp salt
1/4 tsp dried thyme
1 cup half-and-half
3 Tbl sherry
chives for garnish

Remove and discard green tops from leeks; cut white protions into slices, and set aside.

Saute chopped onion and chopped garlic in hot olive oil in a large stock pot over medium heat until onions are just tender. DO NOT BROWN.

Stir in leeks, carrots, broth, salt and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes or until vegetables are tender.

Stir in thyme. Remove from heat and let cool 10 minutes.

Puree the carrot/leek mixture using a food processor or hand emulsion blender until smooth.Add half-and-half and sherry. Heat over low heat until warm.

Garnish with several sprigs of chives.


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