Ingredients
1 Spanish onion, small dice
1 bunch leeks-white part only-washed, small dice
12 baby white carrots, peeled, medium dice
Pinch ground black pepper
2 tablespoons minced garlic
3 ribs celery, medium dice
1 tablespoon fresh chopped thyme
1 gallon vegetable stock
1/4 cup roux, for thickening
1 cup heavy cream
3 ounces shredded Gruyere cheese
Preparation
- In an 8-quart soup pot on medium-high, add 2 tablespoons of olive oil.
- Add the carrots, leeks, celery, onion, garlic and fresh thyme.
- Sauté for 5 minutes and then add the vegetable stock.
- Let soup come to a boil and then turn down to a simmer for 40 minutes.
- At this point we want to thicken the soup with the roux. With either a hand blender or a whisk, add the roux in small amounts until the roux breaks up and smoothes out.
- Once all of the roux is added and the soup begins to thicken, let the soup continue to simmer for at least 10 more minutes.
- If desired you can strain the soup through a chinois, but is not mandatory.
- Check salt and pepper and add the 1 cup of heavy cream right before serving for richness.
- Portion into bowls and serve with a little smoked Gruyere cheese on top.
