Carrot And Leek Soup
|Garlic||2 Clove (10 gm), peeled and crushed|
|Carrots||1 Pound, trimmed and cut into 2-inch pieces|
|Red potatoes||1⁄2 Pound, peeled and quartered|
|Low sodium chicken stock||2 Cup (32 tbs)|
|Chopped fresh dill||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
1. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Cut the leeks into 2-inch pieces.
2. Place the leeks, garlic and butter in a medium-size saucepan, cover and cook over low heat 5 minutes. Add the carrots, potatoes, stock, dill, pepper and 1 cup of water, increase the heat to medium-high and bring the mixture to a boil. Cover the pan, reduce the heat to low and simmer the soup 15 to 20 minutes, or until the potatoes are tender.
3. Remove the pan from the heat, uncover it and allow the soup to cool 20 minutes.
4. Transfer the soup to a food processor or blender and process until smooth, then return it to the pan and reheat 5 to 10 minutes over medium heat.