I’ve got bags of carrots in the freezer, and I’m experimenting again. I also made a very peculiar soup with pickled beetroot and sour cream that I don’t think I will try again. This was so quick and easy, and there are at least six servings in there. It is better made with a chicken stock.
- 30g butter
- 1 onion, finely chopped
- 1 leek, finely chopped – do not include any coarse leaves
- around 500g carrots, grated or finely chopped
- 1 litre + of chicken stock or similar
- around 150ml plain yoghurt, unsweetened
- Salt and pepper
- Gently fry the onion and leek in the butter. Cover the pan and let them sweat for around 3 minutes
- Add a good pinch of salt and the grated carrots, stir together, and cook for another 5 minutes
- Add the hot stock, and bring to a simmer for 10 minutes
- When the vegetables are tender and cooked through, use a soup wand to blend the soup, and to blend in the yoghurt.
- Stir through the chopped chives, and add salt and pepper as desired.
Serve with some good rye bread, or other wholesome brown bread.