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Cream of Vegetable Soup

ingredients

serves 4
1/2 stick (4 Tbsp) 2 oz (50 g) butter
8 oz (225 g) carrots, peeled and finely diced or grated
175 g (6 oz) swede (rutabagas), peeled and finely diced
2 small leeks, cleaned and finely chopped
3 tbls (25 g) 1 oz flour
450 ml (3/4 pint) chicken stock
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt milk
90 ml (6 tbsp) fresh single cream
chopped fresh parsley to garnish

method

1. Melt the butter in a large saucepan and fry the carrots, swede and leeks for 5 -10 minutes.

2. Stir in the flour. Add stock, salt and pepper and simmer for another 15 - 20 minutes, before adding the milk and fresh cream. Adjust seasoning and heat gently. Do not boil.

3. Pour into warmed bowls and sprinkle with parsley. Serve with warmed crusty bread or rolls.

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