| 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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