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