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Lemon-on-Lemon Carrot Soup
Ingredients
- 5 cups chicken broth
- 4 cups carrots sliced 1/2-inch thick
- 3 leeks, sliced (1 cup)
- 1 bay leaf
- 3 tablespoons fresh lemon juice
- 2 to 3 tablespoons snipped fresh lemon thyme or thyme, or 2 to 3 teaspoons dried thyme, crushed
- 1 teaspoon snipped fresh summer savory (optional)
- Freshly ground black pepper
- 1 lemon, thinly sliced
- Fresh lemon thyme or thyme sprigs (optional)
Directions
1. In a large saucepan, combine the chicken broth, carrots, leeks, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add lemon juice, snipped thyme, savory (if you like), and pepper. Simmer, covered, for 5 minutes more or till carrots are tender. Cool slightly.
2. Remove bay leaf; discard. Place one-third of the carrot mixture in a food processor or blender. Cover and process or blend till smooth. Repeat with the remaining mixture. Return all to saucepan; heat.
3. To serve, ladle the soup into bowls. Top each serving with lemon slices and, if you like, lemon thyme or thyme. Makes 8 to 10 side-dish servings.
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Tip:
Test Kitchen Tip:
Halve this recipe to make 4 or 5 side-dish servings.
