This time of year always has my taste buds confused. I’m ready for spring, but sometimes the Minnesota weather doesn’t agree. So, when it comes to meal-planning, I crave something light, yet comforting. That’s where Carrot Leek Soup with Grilled Cheese Croutons comes in! This soup is filled with spring produce and made extra special with croutons made of grilled cheese sandwiches.
Carrot Leek Soup with
Grilled Cheese Croutons
Serves: 4
4 Tbsp. olive oil
1 yellow onion, diced
3 large leeks, white and light
green parts sliced
5 cups diced carrots
(about 10 large carrots)
3 cloves garlic
½ tsp. salt
4 cups vegetable broth
fresh tarragon or thyme for garnish
4 slices sourdough bread
4 slices cheddar or mozzarella cheese
Prepare the soup:
In a large soup pot, heat 2 Tbsp. olive oil over medium heat. Add onion, leeks, carrots and garlic; season with salt and cook about 7–10 minutes, until the vegetables begin to soften. Add vegetable broth, and bring to a boil. Reduce heat to medium-low, and let simmer for 20 minutes. Puree with an immersion or standing blender.
Top each bowl of soup with croutons.
To make the grilled cheese croutons:
With the remaining olive oil, brush one side of each slice of bread with oil. Place two slices of cheese each on two slices of bread, then top with remaining bread to make two sandwiches. Heat skillet over medium heat. Cook sandwiches 4–5 minutes on each side, until bread is golden brown and cheese has melted. Let cool slightly, then cut into crouton-sized pieces.
Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com.
