Creamy Leek Soup
Categories: New | Soups | VegetarianServes: 6 Servings
Ingredients:
- 2 lg Leeks, sliced
- 50 g Butter
- 1 sm Onion, chopped
- 200 ml Vegetable stock
- Salt and freshly ground
- -black pepper
- 25 g Flour
- 150 ml Milk
- 142 ml Single cream
Instructions:
1. Melt half the butter in a large saucepan, add the leeks and onion and
cook gently for 5 minutes until tender.
2. Add vegetable stock and seasoning, bring to the boil, cover and simmer
for 15-20 minutes.
3. Meanwhile, melt remaining butter in a saucepan, stir in flour and cook
gently for 1 minute. Gradually add the milk and cream, bring to the boil,
stirring until thickened.
4. Mix the sauce with the leek mixture and then puree in a blender or food
processor until smooth. Return to the saucepan and reheat gently.
NOTES : Serve with croutons and freshly chopped parsley. Preparation time:
10 minutes Cooking time: 25-30 minutes 1.2 litres vegetable stock to serve
6 Calories/Fat per serving: 161cal / 13g
Recipe by: Sainsbury's Leaflet - Take a Long Look at Leeks, 1997 Posted to
MC-Recipe Digest V1 #656 by Kerry Erwin
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