Recipe - Creamy Leek Soup

2 lg Leeks, cut or sliced up
50 g Butter
1 small Onion, chopped
200 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 1520 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.

NOTES : Serve with croutons and freshly chopped parsley. Preparation time:
10 minutes Cooking time: 2530 minutes 1.2 litres vegetable stock to serve
6 Calories/Fat per serving: 161cal / 13g
Recipe by: Sainsbury's Leaflet Take a Long Look at Leeks, 1997 Posted to
MCRecipe Digest V1 #656 by Kerry Erwin kerry@north.org on Jul 06, 1997