Carrot & Leek Soup

• This recipe makes two different types of soup – two ways –  chunky and creamed.
• A light vegetable stock is the basis of this soup.

Ingredients

• 4 large carrots
• 2-3 leeks
• 2 medium potatoes
• 2 to 3 tablespoons of butter
• 1½ litres of vegetable stock
• Salt & Pepper to taste
• *
• Several tablespoonfuls of soured cream for the creamed soup

Method

• Chop the leeks into small slices.
• Fry them lightly in the butter.
• Peel and chop the carrots.
• Peel and chop the potatoes into small chunks.
• Add then all to the stock.
• Bring to the boil.
• Simmer till the vegetable are soft.
• *
• Check the seasoning and serve.

Creamy version

• Purée the vegetables – a stick blender is good for this.
• Add the soured cream and serve.

• Served in:
• Royal Stafford – Blossom Time
• Midwinter – Spanish Garden