1/4 cup butter
3 leeks, peel outside, use only white and light green, submerge in water to wash, chop like an onion.
Handful of fresh chopped parsley
3-5 carrots diced.
Saute above, leeks first for a few minutes , then rest for 7 more minutes.
Add 4-6 cups chicken broth , bring to boil, (while boiling, add profiterole dough in small balls piped out of a bag, or add pasta) cover and simmer until carrots tender.
Salt and pepper to taste.
- 1 cup water
- 5 1/3 tablespoons (about 3 ounces) unsalted butter
- 1 tablespoon plus 1 teaspoon sugar
- 1/8 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 to 5 large eggs
Combine the water, butter, sugar, and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still damp.
Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and there will be the nutty aroma of cooked flour.
Immediately transfer the dough to the mixer bowl and mix for a few seconds to release some of the heat from the dough. With the mixer on medium speed, add 4 eggs, one at a time, beating until each egg is completely incorporated before adding the next one; scrape down the sides of the bowl as necessary. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should fall off the spatula very slowly; if it doesn’t move at all or is very dry and falls off in one clump, beat in the additional egg.
- Place the dough in a pastry bag fitted with a 1/2-inch plain tip.