1/2 stick (4 Tbsp) 2 oz (50 g) butter
350 g (12 oz) carrots, peeled and diced or grated
2 leeks or onions, cleaned and sliced
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
350 g (12 oz) carrots, peeled and diced or grated
2 leeks or onions, cleaned and sliced
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 pan and fry the carrots and leeks or onions for 5 -10 minutes.
2. Add the stock and seasoning and simmer for another 15 - 20 minutes. Sieve or puree the soup in a blender and return to the pan. Alternatively, cook vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.
3. Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil. Pour into a hot soup tureen and sprinkle with parsley.
2. Add the stock and seasoning and simmer for another 15 - 20 minutes. Sieve or puree the soup in a blender and return to the pan. Alternatively, cook vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.
3. Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil. Pour into a hot soup tureen and sprinkle with parsley.
serving amount
serves 4
rate this recipe
5.8
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