Preparation:
In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil. Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender. In a food processor or blender, pur‚e the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated. Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.
Makes 6 cups (1.5 L); 4 to 5 first-course servings |
