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


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