Alsatian Leek and Carrot Soup With Semolina 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dec 11, 2018

This simple preparation is served as a first course in Alsatian cuisine and retains the flavor of the vegetables by reducing them to small bits before cooking, instead of after. A shot of heavy cream enriches the dish.

To read the accompanying story, see: 2018 is an investment year for cookbooks.

Make Ahead: The soup can be prepared, without the cream, and refrigerated a day in advance. Reheat over low heat and stir in the cream once the soup is heated through.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 8 cups

Ingredients
  • 8 ounces thin leeks (3 or 4 total), white and light-green parts
  • 8 ounces carrots, scrubbed well and cut into 1-inch chunks
  • 8 cups water (see NOTE)
  • 2 chicken bouillon cubes, preferably Knorr brand (see NOTE)
  • 1/3 cup finely ground semolina flour, or more as needed
  • 1/4 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper

Directions

Slice the leeks in half lengthwise, then crosswise into thin slices. Place in a deep container of cold water and ice cubes. Give them a swish with your hand, then let sit for 15 minutes (so any grit can fall to the bottom). Gently lift them out and shake off excess moisture; do not drain.

Place the leeks in a food processor, along with the carrots. Pulse or process until the vegetable mixture is reduced to bits the size of small grains of rice, being careful not to create a mushy mixture.

Bring the water to a boil in a soup pot over high heat. Stir in the bouillon cubes and the vegetable mixture; once the liquid returns to a boil, reduce the heat to medium and cook for 5 or 6 minutes -- just until the vegetables are not quite fully tender and softened. Check them often so they do not overcook.

Whisk in the 1/3 cup of semolina, continuing to whisk to form a slightly thickened soup. This may take a few minutes, and you may need to add another tablespoon or two to achieve the desired consistency, which is not as thick as a pureed or cream soup.

(At this point, the soup can be cooled and refrigerated for up to 1 day in advance.)

Reduce the heat to medium-low. Stir in the heavy cream, then season generously with salt and pepper. Once the cream has heated through, taste and season again with salt and/or pepper, as needed. Serve hot, with a final sprinkling of pepper, if desired.

NOTE: If you would rather not use the bouillon cubes, replace them and half the water with 2 cups of homemade or low-sodium chicken broth. You may also need to add more salt to the finished soup.

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Recipe Source

Adapted from "The Wine Table: Recipes and Pairings From Winemakers' Kitchens," by Vickie Reh (Skyhorse, 2018).

Tested by Bonnie S. Benwick.

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