Creamy Leek Soup

Creamy Leek Soup Ingredients

2 lg Leeks, sliced	Salt and freshly ground
50 g Butter	25 g Flour
1 sm Onion, chopped	150 ml Milk
200 ml Vegetable stock	142 ml Single cream

Instructions for Creamy Leek Soup

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: Sainsburys Leaflet - Take a Long Look at Leeks, 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin on Jul 06, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cream	Flour	Leek
Milk	Onion	Salt

Soups Vegetarian Cream Butter Onion Milk Lunch

for flavor and categorization

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