1 tbsp olive oil1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick2 tsp harissaCoarse Salt3 cups homemade or store-bought chicken stock
1 tbsp flat-leaf parsley
Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes. Puree, or immersion blend, half the soup in a blender until smooth. Stir puree into remaining soup in pan. Divide soup among bowls, and garnish with parsley.
From Martha Stewart Living, November 2010, and tested and successfully executed for Valentine’s Day dinner!
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2011.