Carrots and leeks simmer together in chicken broth for a simple, nourishing soup. Fresh thyme gives the soup a delicate herbal note, while sour cream, added just at the very end of cooking, delivers a lovely creaminess and pleasant tang.
Serves 6 2 tablespoons ghee
3 medium leeks, white and light green parts only, sliced thin
2 teaspoons fresh thyme leaves
2 teaspoons fine sea salt
4 ribs celery, chopped coarsely
2 pounds carrots, peeled and chopped coarsely
5 cups chicken broth
1 cup sour cream Melt the ghee in the bottom of a Dutch oven or heavy stockpot over medium heat, then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat for about 5 minutes or until they begin to turn tender.
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