Ingredients
1½ oz butter
6 oz trimmed and sliced leeks
1 lb sliced carrots
2 tsp ground coriander
1 tsp plain flour
2 pints vegetable stock
¼ pint single cream
salt and ground black pepper
a few coriander leaves, roughly torn (optional)
- Melt butter in a large pan. Add leeks and carrots, stir then cover pan and cook gently for 7-10 minutes, until the vegetables begin to soften but not colour
- Stir in the ground coriander and flour and cook, stirring for 1 minute
- Add the stock, and bring to the boil, stirring. Season with salt and pepper, then reduce the heat, cover the pan and simmer for about 20 minutes or until the vegetables are tender
- Leave the soup to cool a little, then puree in a blender until quite smooth. A blend-stick can be used alternatively
- Stir in the cream. Re-heat gently, but do not boil. Adjust seasoning. Serve after placing torn coriander leaves in bowl.
In memory of Barbara, RIP 6 October 2020
