Cream of leek soup (6)
2 large leeks
1 small potato
1 medium sized carrot
1 oz butter
2 pts vegetable stock
Salt and pepper
Fresh double cream ¼ pt
Chop the vegetables.
Melt the butter and sauté the vegetables for a few mins
Add the stock, bring to boil, reduce heat, cover and simmer for 20 mins
Allow to cool slightly before blending
Return to saucepan and adjust seasoning to taste
Stir in the cream and reheat to serving temperature, without boiling
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