Carrot , Leek & Apple Soup with Garlic Croutons
The challenge of creating a spectacular-or at least edible-dish out of fridge odds and ends is one that I have always relished. I believe it to be a sign of a good cook: creative, resourceful and an independent thinker rather than just open a cookbook. I have to say I’m pretty good at visualizing how ingredients can come together for a potential meal-probably thanks to all the practice I got making ‘staff meal’ when I worked in a professional kitchen. No, we didn’t tuck into a lamb chop from the menu when we were hungry or munch on foie gras pâté and croutons, we ate a family-style meal together every night just before service that was prepared by one of the chef de parties.
I should have kept a log of the random items that were held on the shelf designated for staff eating. It was not uncommon to have to put together a meal for fourteen using some or all of the following:
several litres of razor clam juice
60 or so scrawny quail legs
reject fresh pasta dough (presumably tough as nails)
soft/slimy cucumbers (tomatoes, peppers, spinach)
a jar of picked quail eggs
giant tub of dijon
mounds and mounds of venison scraps
a litre or more of beet purée
and so on and so fourth.
What I made was generally decided for me; it depended on how much time I could take away from my usual lengthy list of prep work. One has to think “is it really in my best interest to clean all the venison, grind it, make a bolognaise and a spinach béchamel, and roll the pasta for a lasagna?”
As popular as I would have been with my fellow chefs had I done so (comfort food rocks when night after night all you plate is ultra-finicky fine cuisine) the more realistic scenario was probably me tossing the quail legs in a speedy marinade before roasting them and serving with a pot of rice.
All that said, I recently made a memorable soup from my fridge scraps after a vigorous clean turned up some withering vegetables. There’s hardly a better time to clean out the refrigerator than after the holidays (after a power outage is pretty ideal, too) and it’s a New Year to boot, so if you haven’t done it yet, get in there and toss those mouldy brussel sprouts and stale fruitcake. Be sure to wear gloves, though, it may be worse than you think; as it was in my case.
As I was making the soup, I took the time to scribble down what I was doing in loose recipe form in case I wanted to blog about it. Of course, I have no idea where that piece of paper/napkin/envelope is now, so I’m going to try and remember what I did because it’s worth repeating.
Carrot, leek and apple: not a new combination by any means, but a trio that I had wasting away in my vegetable drawer; add a liter of homemade chicken stock in the freezer that needed to give way to three vital incoming pints of Hagen Daaz (good things come in threes), and voilà, soup! For fun, toss in some whole-wheat garlic croutons for crunch and bacon because–well, bacon needs no explanation, really.
Carrot, Leek and Apple Soup
(All measurements are estimates. Feel free to change up the recipe to suit yourself)
Peel four large carrots and chop into 1-inch rounds. Remove outer leaves from a large leek and discard. Wash the leek well and chop roughly. In a large pot, melt 3 tablespoons butter and add carrots and leek. Cook over medium heat until the vegetables start to soften and their color brightens.
Peel two apples (I used Granny Smith), core, chop and add to the pot. Add about 4 cups of chicken stock or water (enough to cover the carrot mixture by an inch or so), a bay leaf and bring to a boil. Lower heat, cover pot and simmer until carrots are tender. Remove pot from heat and discard bay leaf.
In a blender, puree soup until silky smooth. Season with salt and pepper and thin with a little cream to desired consistency.
For Croutons:
Cube several slices of bread into 1 centimeter cubes. Heat about 2 tablespoons of olive oil in a sauté pan. When it is very hot, add the cubed bread and a clove of peeled, smashed garlic. Toss gently to coat bread with oil and cook until brown and crispy. The oil will be all absorbed. Salt generously, remove from pan and cool on a paper towel. Discard garlic.
This soups sounds so delicious! We have been on a bit of a homemade soup kick here lately, so I think I’ll have to give this one a try!
I like making soups with what I have on hand. They always turn out really good. This one looks so tasty.
ooo lovely and warming and perfect for the stormy day here in Ireland! Think I might make this for work next week, it’d be great to take for lunch
Being able to come up with something delicious with a bunch of random ingredients is what I admire most about creative chefs. It’s also why I’m obsessed with Top Chef! I have enough trouble just picking out a recipe!
Hi Sara-Jayne- Thanks for stopping by. With this cold snap, soup is the perfect meal!
Hi Helene- Sometimes it’s better to be spontaneous!
Hi Rachel- Good idea.
Hi Culinarywannabe- The guys on Top Chef are amazing- they are under all that pressure and still turn out great stuff. That’s impressive.
I love that you made soup because you had to make room in the freezer for ice cream! I totally track with you! The soup looks really delicious and comforting.
I am loving soup right now! This one looks wonderful. The garlic croutons are a nice touch too!
I love when a fridge clearout actually yields amazing results!
It’s such a beautiful color! I call that kind of cooking “depression eating.” We clear out everything we can – we get creative – before we shop for anything new!
That soup looks fabulous — being able to visualize and create a great meal out of odds and ends in your fridge is definitely a great talent!
oh my, what an amazing soup. carrots certainly need a little help to make a stellar soup, and i think your additions are perfect. that texture looks so silky and absolutely devourable–nicely done!
this is perfect for the weather i imagine you are having. stay warm and cozy!
Hi Lynn- I know, buying ice cream when it is minus 27 C is crazy….but what can i do?
Hi Maria- Gotta have croutons!
Hi Brilynn- It’s either soup, pizza or stir-fry that is the result of a clean.
Hi Abby- I like that.
Hi Cookie Pie- nice of you to say so!
Hi Grace-Thank you!
Hi Aran- We’re trying, thanks.
I usually roast my veggies first. That being said, I’ve never really thought to use carrots in this combo… Sounds very yummy.
That soup sounds really comforting for all those cold Montreal days we have ahead of us!
The combo may not be new to all, but it’s one that I’ve never tried. This sounds delicious!!
Such a perfect comfort food! And that color, wow, it’s just beautiful. Full of vitamins and, I’m sure, delicious too. 🙂
This sounds so good! I’m obsessed with soups right now and I just recently discovered leeks…I’ll be bookmarking this one for sure 🙂
aimee… you know i couldnt hand out awards without putting you on my list.
It’s a perfect day for this soup!
My kind of soup! Looks warm, comforting and delicious.
It’s such a gorgeous colour!
Soups are so versatile and easy – I love the flavour combo in this one. And yup, bacon makes everything better!
This sounds delicious – especially the garlic croutons. Such a great simple idea. Why hadn’t I thought of that earlier? Thanks for the recipe 🙂
A perfect soup to end the day or start the day 😀
This kind of soup is the best to eat with everyone in the house. The garlic, the apple, so yummy 😀
Thanks for sharing this recipe for all of us here 😀