Adding yogurt to the soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead.
SERVES 6
INGREDIENTS
- 3 oz. (6 tbs.) unsalted butter
- 1 medium yellow onion, chopped
- 2 small leeks (light-green and white parts only), sliced
- 2 large cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 3 cups lower-salt chicken broth
- 2 lb. carrots, sliced 1/4 inch thick
- 3 fresh or 2 dried bay leaves
- 2 sprigs fresh thyme
- 4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
- 1 1/2 tbs. chopped fresh chervil
- 1 cup plain full-fat or low-fat yogurt
INSTRUCTIONS
- Position a rack in the center of the oven and heat the oven to 350°F.
- In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.
- Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
- Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped chervil and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.
- When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.
WHAT IS CHERVIL?
- Chervil is a delicate herb that has a very mild flavor with hints of anise, pepper, and parsley. It’s frequently used in
French cooking, most notably as part of the fresh herb blend known as fines herbes (equal parts chervil, chive, tarragon, and parsley). Fresh chervil’s flavor is fleeting, so it’s typically added to dishes at the end of cooking.
NUTRITION INFORMATION PER SERVING:
- 290 CALORIES | 8G PROTEIN | 34G CARB | 15G TOTAL FAT | 8G SAT FAT | 3.5G MONO FAT | 1G POLY FAT | 35MG CHOL | 360MG SODIUM | 6G FIBER
