Oh my goodness, this is my new favourite lunch!
Carrot and Leek Soup
Serves 4-6
Ingredients
400g leeks, trimmed weight400g carrots, peeled and diced
1 medium onion
25 g butter
1 clove of garlic crushed
600ml stock
150ml milk (of your choice, I use Oat milk)
A dash of Worcestershire sauce
Salt and pepper to season
Parmesan cheese to garnish
Preparation method
1- Trim the leeks, leaving as much green as possible. Then half the leeks lengthways and chop. Place in a colander to wash and drain.
2- Peel and dice the carrots
4- Chop the onion
5-Melt the butter in a large saucepan, add all the prepared vegetables along with the crushed garlic.
6- Coat vegetables in the melted butter and leave on a low heat to cook gently for about 10 minutes, stirring from time to time.
7-Pour in the stock, add some seasoning, bring to simmering point, cover and simmer very gently for about 10 minutes, or until the pieces of carrot are tender.
8-Liquidise the soup, then return it to the pan. Add the milk and a few drops of Worcestershire sauce and reheat gently. Taste to check the seasoning,
9- Half a baguette and butter. Then spread on the Wild Garlic Pesto and grill until the bread goes golden.
Enjoy!