Leek And Baby White Carrot Soup With Smoked Gruyere

• 1 Spanish onion, small dice
• 1 bunch leeks-white part only-washed, small dice
• 12 baby white carrots, peeled, medium dice
• Pinch ground black pepper
• 2 tablespoons minced garlic
• 3 ribs celery, medium dice
• 1 tablespoon fresh chopped thyme
• 1 gallon vegetable stock
• 1/4 cup roux, for thickening
• 1 cup heavy cream
• 3 ounces shredded Gruyere cheese

1. * In an 8-quart soup pot on medium-high, add 2 tablespoons of olive oil.
2. * Add the carrots, leeks, celery, onion, garlic and fresh thyme.
3. * Saute for 5 minutes and then add the vegetable stock.
4. * Let soup come to a boil and then turn down to a simmer for 40 minutes.
5. * At this point we want to thicken the soup with the roux. With either a hand blender or a whisk, add the roux in small amounts until the roux breaks up and smoothes out.
6. * Once all of the roux is added and the soup begins to thicken, let the soup continue to simmer for at least 10 more minutes.
7. * If desired you can strain the soup through a chinois, but is not mandatory.
8. * Check salt and pepper and add the 1 cup of heavy cream right before serving for richness.
9. * Portion into bowls and serve with a little smoked Gruyere cheese on top.

onion, leekswhite part onlywashed, baby white carrots, ground black pepper, garlic, celery, thyme, vegetable stock, roux, heavy cream, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/leek-and-baby-white-carrot-soup-with-smoked-gruyere-1261134 (may not work)