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Recipe

Carrot and Leek Soup with Herbed Croutons

Scott Phillips

Servings: 6

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.

Ingredients

  • 3 oz. (6 Tbs.) unsalted butter
  • 1 medium yellow onion, chopped
  • 2 small leeks (light-green and white parts only), sliced
  • 2 large cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 3 cups lower-salt chicken broth
  • 2 lb. carrots, sliced 1/4 inch thick
  • 3 fresh or 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
  • 1-1/2 Tbs. chopped fresh chervil
  • 1 cup plain full-fat or low-fat yogurt

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 360
  • Carbohydrates (g): 34
  • Fiber (g): 6
  • Protein (g): 8

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F.

    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.

Reviews

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Reviews

  • terri1578 | 06/18/2018

    Good flavor but will likely not repeat. The consistency was quite thick after pureeing, so I thinned with an additional 2 cups of broth Because I had only non-fat Greek yogurt, I used 1/4 cup cream and 1/4 cup yogurt, which added just the right amount of tang. The croutons were very good. Grated parmesan might be a nice topping.

  • shanmaylav | 10/24/2012

    Dreadfully bland. You'd be better off roasting the carrots, leeks, and garlic with olive oil and herbs.

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