Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  unsalted butter -- (60 g)
     1/2      teaspoon  ground cardamon
  3             medium  leeks -- white and light
                        green parts only,
                        washed well and cut
                        across into
                        1/2-inch (1-cm)
                        lengths
  5              large  carrots -- peeled and cut
                        across into thin
                        slices 3 cups (750
                        ml) Basic Chicken
                        Stock or commercial
                        chicken broth
     1/2           cup  heavy cream -- (125 ml)
                        Kosher salt -- to taste
                        Freshly ground white pepper -- to taste

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

Nutritional Information:

1134 Calories (kcal); 91g Total Fat; (69% calories from fat); 11g Protein; 78g Carbohydrate; 287mg Cholesterol; 230mg Sodium