Delia Smith Carrot And Leek Soup Recipe uses carrots and leeks cooked slowly with onion before the stock is added. The vegetables are then cooked until soft and blended to make a smooth soup.
Ingredients
- 450g leeks
- 450g carrots
- 1 medium onion
- 1 garlic clove
- 25g butter or beef dripping
- 1.5 litres vegetable or chicken stock
- Salt
- Black pepper
- A little Worcestershire sauce
How to Make Delia Smith Carrot And Leek Soup
Step 1
Cut off the root ends and the dark green parts of the leeks. Slice the leeks and wash them well to remove any grit.
Peel the carrots and cut them into small pieces. Chop the onion and crush the garlic.
Melt the butter or dripping in a large saucepan. Add the leeks, carrots, onion and garlic. Cover the pan and cook over a low heat for about 10 minutes.
Stir once or twice during cooking. The vegetables should soften without turning brown.
Step 2
Pour in the stock and season with salt and black pepper. Bring the soup to a simmer.
Put the lid on and cook for about 10–12 minutes, until the carrots are soft enough to break easily when pressed with a knife.
Step 3
Blend the soup until smooth. A stick blender makes this easy, but a liquidiser can also be used.
Return the soup to the saucepan and warm it through. Add a small amount of Worcestershire sauce and check the seasoning.
If the soup is thicker than you like, add a little more stock.
What to Serve With Delia Smith Carrot And Leek Soup
Serve it with crusty bread, toasted bread or cheese scones.
A mature Cheddar sandwich is also a good lunch with this soup. If serving it as a first course, a small piece of bread is enough.
Delia Smith Carrot And Leek Soup Nutrition Information
A serving is mainly made up of vegetables and stock, with the butter or dripping providing most of the added fat.
The calorie count will change according to the stock and the amount of butter or dripping used. Adding bread or cheese will increase the calories of the meal.
FAQs
Can I use olive oil instead of butter?
Yes. Use the same amount of olive oil.
Do I need to peel the carrots?
Yes, peeling them gives the soup a cleaner texture.
How long should the vegetables cook before adding the stock?
About 10 minutes over low heat is enough. The leeks and onion should have softened before the stock goes in.
Can I leave the soup unblended?
Yes. It can be served with the vegetables left in pieces, although blending gives the usual smooth texture.
Can I use vegetable stock?
Yes. Vegetable stock works well for a meat-free version.
How long will the soup keep?
Keep it covered in the refrigerator and use it within about 3 days. Reheat it thoroughly in a saucepan before serving.
Can I freeze it?
Yes. Cool the soup completely, transfer it to a freezer-safe container and freeze. Thaw it in the refrigerator before reheating.