Carrot and Leek soup
| Published: 26th March 2008 19:46 |
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 tbsp vegetable oil
2 carrot, sliced
100g/3 1/2 oz leek, green part only
600ml/1 pint chicken stock or vegetable stock
60ml/2fl oz milk
Salt and freshly ground black pepper
Serve
50g/2 oz Greek-style yoghurt
Method
1. In a saucepan heat the oil and sweat the carrot and leek for 2-3 minutes. Add the stock and cook for five minutes.
2. Add the milk and season with salt and pepper.
3. Blitz in a blender until the soup is smooth.
4. Serve and garnish with a dollop of Greek-style yoghurt.
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