Leek and Carrot Soup

Name: Leek and Carrot Soup
Yield: Serves 4–6
Ingredients: salt and freshly milled pepper; a generous litre/2 pints stock or water; 50 g/2 oz butter; 450 g/1 lb carrots; 4 large leeks; 1.5 dl/¼ pint single cream

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Soups made from a purée of vegetables are the easiest of all to make. Serve this lovely soup with a bowl of grated Parmesan cheese handed round separately; a little cheese sprinkled over the hot soup tastes very good.

Ingredients

4 large leeks
450 g/1 lb carrots
50

Gluten-free
January
Soup
Vegetarian

Method

Trim the base of the leeks and cut the green tops down to about 2.5 cm (1 in) from the white stem. Split each leek lengthways to the centre and wash well under running cold water to remove any dirt and gri