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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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