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. Ghee’s nutty flavor works well in this recipe, but butter and olive oil are easy swaps.
Serves 6
- 2 tablespoons ghee
- 3 medium leeks, white and light green parts only, thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fine salt
- 4 ribs celery, chopped coarsely
- 2 pounds carrots, peeled and chopped coarsely
- 5 cups chicken broth
- 1 cup sour cream