Blend roasted root vegetables into the creamy soup of your dreams.
Its vibrant earthy-sweet flavor, balanced by the savory leeks and garlic, will too.
Dont leave off the coriander-spiced creme fraiche and browned butterpecanson top; they offer contrasting tangy-creamy and toasty-nutty flavors.
Credit:Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Add leek and garlic; cook, stirring occasionally, until soft, 4 to 5 minutes.
Bring to a boil over high.
Melt remaining 3 tablespoons butter in a small skillet over medium.
Cook until butter just starts to brown, about 2 minutes.
Pour into a small bowl; stir in sage.
Remove bay leaves from vegetable mixture.
Pour half of vegetable mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute.
Pour pureed soup into a large bowl.
Repeat procedure with remaining vegetable mixture.
Stir in whipping cream until thoroughly combined.
Divide soup among 8 bowls.
Top with creme fraiche mixture and pecans.
Garnish with sage leaves.
