This is a great midweek meal. It's a dressed-up soup and sandwich combo that, with a little preparation the night before, is easy to pull off as a mid-week meal
Carrot and Leek Soup (adapted from Soup,
NOTE: To save time, I cut up the veggies the night before
- 4 tbs butter
- 1/2 tsp ground cardamom
- 3 medium leeks, cleaned very well, white and light green parts only, cut into half-inch slices (I think it's easier to clean leeks if you cut them length wise down the middle and then sort of fan out the halfs as you run A LOT of water over them)
- 5 large carrots, peeled and cut into thin slices
- 3 cups chicken stock (if you don’t have any homemade around, a good store-bought brand we like is an actual stock called Kitchen Basics; also like Pacific's Organic chicken broth, but it's a little sweet)
- 1/2 cup heavy cream
- Kosher salt to taste (I won't comment on the superiority of kosher to iodized salt)
- Pepper (white if you've got it, which we never do)
In a large saucepan, melt the butter over medium heat. Dump in cardamom and stir frequently for about 2 minutes. Add the leeks, cover with a lid and cook for 5-7 minutes, with a stir here and there. Add carrots and stock, bring up to a boil. Lower the heat and simmer, covered, for about 13-15 minutes. [NOTE: This is the toughest part of the recipe: you definitely want to get the carrots tender. The second time we made this, I rushed the carrots and they were not as tender as they should have been. As a result, the end product did not have the creaminess it should have. That said, don’t cook the carrots to a mushy pulp].
Add to a blender or food processor. Might want to do 2 batches if you don’t have a large blender or processor.
Put soup into your serving pot/bowl, stir in the cream and serve. [NOTE: As this soup is a main part of your meal, I might recommend doing just ¼ of cream and ¼ of whatever milk you have. A big bowl of this made with heavy cream can be a bit overwhelming. That said, I’d recommend not having a big bowl of it anyway. It’s a rich soup and a little goes a long way.]
This makes a good bit of soup, so you definitely can freeze the leftover.
Prosciutto sandwich
- Fresh baguette or ciabatta
- 2-3 slices of prosciutto
- Butter
Cut the bread into sandwich-sized lengths and then in half, add some butter to one or both sides, add your prosciutto.
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