Leek and Carrot Soup

Preparation info

  • Serves


    • Difficulty


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.


  • 4 large leeks
  • 450 g/1 lb carrots
  • 50 g/2 oz butter
  • a generous litre/2 pints stock or water
  • salt and freshly milled pepper
  • 1.5 dl/¼ pint single cream


    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 grit.

    Shred the leeks finely, peel the carrots and slice thinly.

    Melt the butter in a large saucepan and add the prepared vegetables. Cover and cook gently for about 5 minutes, until the leeks are soft but not browned. Stir in the hot stock and season with salt and pepper. Bring up to the boil, cover with a lid and cook gently for about 1–1½ hours or until the carrots are quite tender.

    Draw off the heat and pass the vegetables and liquid through a vegetable mill or purée in a blender. Return the soup to the pan.

    Check seasoning and reheat. Stir in the cream and serve.