Rehfwitz Recipes

From The Occasional Vegetarian by Karen Lee with Diane Porter.

• 2 cups chopped leeks, white and light green parts only (about 2 medium), cleaned before chopping
• 2 Tablespoons olive oil
• 3 cups chopped unpeeled carrots
• 2 teaspoons sugar
• 2 Tablespoons chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups vegetable stock or stock of your choice
• 2 Tablespoons minced fresh dill

In a large, heavy-bottom pot, sauté the leeks in the olive oil over medium-low heat until they’re wilted, 3 to 4 minutes.  Add the carrots, sugar, parsley, salt and pepper.  Stir.

Add the stock and turn the heat to high.  Bring the soup to a boil, then turn the heat to low, cover, and simmer the soup until the carrots are soft, about 15 minutes.

Lift out the solids with a wire strainer of slotted spoon and put them in a food processor with a little of the liquid.  Puree.  Return the carrot puree to the pot, add the dill, and stir.  Serve hot.

Can be refrigerated for two days.  Reheat before serving.

Serves 6 to 8 as a first course.