Velouté soup with carrot and leeks

Ingredients

• 1 (full) tbsp. butter
• 2 tbsp. "Lof" Extra Virgin Olive Oil
• 3 large leeks, cut into thin slices
• 6 large carrots, cut into thin slices
• 5 cups chicken broth
• The juice of 1 orange
• The zest of 1/2 orange 
• Salt
• Freshly ground pepper
• 1 pack cream cheese
• Parsley, finely chopped, for garnishing
• “Lof” Extra Virgin Olive Oil for garnishing

Execution

• Melt the butter with the olive oil in a pot.
• Add the leeks and carrots cut into thin slices.
• Stir well. Cover the pot and leave it until the ingredients soften, without browning, over medium heat.
• Stir occasionally.
• Add the orange juice, the zest and the broth.
• Add salt and pepper and grind some nutmeg.
• When the food comes to a boil. cover and simmer until the vegetables become soft, for approx. 30 mins.
• Beat the velouté soup.
• Serve and garnish with the cream cheese and parsley.
• Pour some "Lof" Extra Virgin Olive Oil on top.