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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian New, Soups, Vegetarian 6 Servings

INGREDIENTS

2 lg Leeks, sliced
50 g Butter
1 sm Onion, chopped
200 ml Vegetable stock
Salt and freshly ground black pepper
25 g Flour
150 ml Milk
142 ml Single cream

INSTRUCTIONS

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 15-20 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: 25-30 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
MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997

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