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Creamy Leek Soup Recipe
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2 large leeks -- sliced 50 g butter 1 small onion -- chopped 1200 ml vegetable stock salt and freshly ground black pepper 25 g flour 150 ml milk 142 ml single cream 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.
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