Preparation / Directions:
In a 4- to 5-quart saucepan, heat butter and oil. Add garlic and leeks and
saute, stirring frequently, for 6 to 8 minutes, or until leeks are lightly
colored. Add carrots, potatoes, and chicken stock and bring to a boil.
Reduce
heat, cover and simmer until carrots and potatoes are very tender, about 45
to
50 minutes. Add lemon or lime juice and lemon thyme. Puree in batches in a
food processor or blender. Return soup mixture to saucepan and season with
salt and pepper to taste. Set over low heat and simmer until soup is just
heated through. Garnish with chopped parsley. Serve hot or chilled.
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