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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is a very tasty soup, I like to serve with nice crusty bread but croutons would be nice. If you don't want to use heavy cream with all the calories you could use half fat creme fraiche I use the lower fat version and it works out fine, just don't over heat if rewarming. Ingredients:
2 large leeks |
1 small potato |
1 medium carrot |
1 ounce butter |
2 pints vegetables or 2 pints chicken stock |
salt pepper |
1/4 pint heavy cream or 1/4 pint creme fraiche |
Directions:
1. chop the vegetables. Melt the butter and saute the vegetables for a few minutes,stirring occasionally.
2. Add the stock and bring to the boil, reduce heat, cover and simmer for 20 minutes.
3. Allow to cool slightly before blending in a liquidizer.
4. Return to pan and adjust the seasoning to taste.
5. Stir in the cream and reheat without boiling.
6. Serve with some nice crusty bread and enjoy.
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