This savory and sweet pureed soup can be served at any temperature, but it's excellent chilled. Immersion, or "stick," blenders are great for soup because you can plunge them directly into the pot. Hot soup can create a vacuum in conventional blenders, so if you use one, let the soup chill slightly first, and then take the cap off and cover with a towel. Running soups through a food mill is a low-tech option. If you have none of the above, simply mash the softened vegetables with a fork or potato masher; it will lend a rustic feel to the finished product. Add the rosemary, branch and all, but be sure to remove it before pureeing. Makes eight one cup servings.
Cuisine American, French
1MediumOnionchopped (about 1½ cups)
2Leekswhite and light green parts, chopped
Several fresh Rosemary Sprigs
2quartsChicken or Vegetable stock
Coarse salt and freshly ground black pepper
1/3cupQuality Plain Yogurtoptional
Heat the olive oil in a 4-quart or larger saucepan. Add the onion and leeks and sauté until softened.
Add the carrots, rosemary sprigs, bay leaf, stock, a couple of pinches of coarse salt, a few grinds of coarse pepper, and a pinch of cayenne if using.
Bring to a boil, then cover and reduce the heat to simmer until the carrots soften, about 1 hour.
Remove from the heat. Discard the rosemary and the bay leaf.
Puree until smooth. Add in additional water if necessary.
Return to the pot. Check the seasonings, adding salt, black pepper, and cayenne to taste.
Serve warm or cooled. Garnish with a scoop of yogurt or croutons if desired.