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Creamy Leek Soup
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
Melt half the butter in a large saucepan, add the leeks and onion and
cook gently for 5 minutes until tender.
Add vegetable stock and seasoning, bring to the boil, cover and simmer
for 15-20 minutes.
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.
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.
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