Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.
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In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.
Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped chervil and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.
When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.
Dreadfully bland. You'd be better off roasting the carrots, leeks, and garlic with olive oil and herbs.
Excellent soup. I think it is balanced wonderfully. The carrot is predominant with a hint of leek, onion and garlic. My 15-month old enjoyed this soup as well. This recipe will be used again!Read about my experience making this soup: http://thewhitebluesky.com/2010/12/carrot-and-leek-soup-from-fine-cooking.html
A tasty soup, but needs more balance. Two small leeks can't compete with 2 pounds of carrots. Read my full review at: http://themomchef.blogspot.com/2010/12/carrot-and-leek-soup-from-fine-cooking.html
Not so impressed with this one, though it was easy enough. The soup was very carroty before the yogurt and after the yogurt, it just knocked out the carrot flavor. In fact it seemed to knock out any flavor at all. I ended up adding some curry powder to give it a little life.
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