Ingredients
-
14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
-
12 ounces carrots, cleaned and cut op in slices
-
1 liter vegetable stock or 1 liter chicken stock, cubes or home made
-
1 bay leaf
-
salt & freshly ground black pepper
-
1/2 cup of semi skim milk
-
single cream, to serve
-
chopped parsley, to serve
Instructions
- Bring your stock to the boil, add the leeks, carrots and bay leaf.
- Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
- Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
- Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.