Soups
Carrot, Fennel and Leek Soup
Ingredients
- 3 large carrots, chopped
- 2 fennel bulbs, chopped small
- 3 leeks, finely chopped
- 3 sticks celery, chopped
- 1 medium onion, finely chopped
- 75 gr. (3 oz.) butter
- 425 ml (¾ pt.) milk
- 2 lt (3½ pts.) stock, made with vegetable stock powder
- Salt
- Freshly ground black pepper
- Garnish with chopped dill or parsley, a swirl of cream
- or a drizzle of hot butter melted with paprika
Method
1
This is a really nice colourful and smooth soup.
2
Melt the butter in a large pan and stir in the chopped vegetables. Season well and let them sweat over a low heat, with the lid on, for about 20 minutes.
3
Stir in the milk and stock. Simmer for about ½ hr. until all the vegetables have well and truly softened. Leave to cool slightly.
4
Whiz with hand blender until smooth and velvety. If it needs a little more water, adjust if necessary.
5
Garnish with a swirl of cream, some chopped dill or parsley or hot butter melted with paprika and serve with the obligatory crusty bread!