准备

Make the broth:

• Put the carrots, leek tops, onion, fennel, celery, garlic, bay leaf, thyme, and parsley in a 4-qt. (or larger) saucepan. Add 10 cups cold water and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for 1 hour. Strain the broth into a heatproof bowl and discard the solids. Measure out 5 cups of broth for use in the soup; save the remaining broth for another use. Rinse and dry the saucepan and return it to the stove.

Finish the soup:

• In the saucepan, heat the olive oil over medium-low heat. Add the shallots, leeks, garlic, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes. Stir in the carrots and sugar. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are soft, 15 to 20 minutes.

  Add the 5 cups broth and the carrot juice. Bring to a simmer, uncovered, over medium-high heat. Reduce the heat to low and simmer gently for 10 minutes.

  将生姜包裹在一小片奶酪缝隙中，然后用布将姜汁挤入汤中（丢弃挤压干燥的姜）。从火上取下锅。

  Working in batches, purée the soup in a blender until smooth. Pour each batch of the puréed soup into a medium-mesh sieve set over a clean heatproof container. Use a rubber spatula to help the soup pass through, but don’t press on the solids yet. Once the last batch has drained through the sieve, press lightly on the solids (but don’t mash them through the sieve) to extract the remaining liquid. Discard the solids. Season to taste with salt, pepper, and 1 to 2 tsp. of the lemon juice.

  准备食用时，将苹果剥离并核心，然后将其切成中骰子。在一个小碗中，用2茶匙将苹果扔。剩下的柠檬汁。如有必要，将汤加热，然后将其装在单独的碗或杯子中。立即食用，用一小勺切成丁的苹果装饰每个碗。