Cream of Carrot Soup from The Times Cookery Book by Katie Stewart
Scrape and slice the carrots. Trim the tops of the leeks to within 1 inch (2.5 cm) of the white stem, and slice away the roots. Slice lengthwise through to the centre, and then wash thoroughly in c...
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Ingredients
- freshly milled pepper
- salt
- chopped parsley
- ¼ pint (1½ dl) single cream
- 3 large leeks
- 1 lb (450 g) carrots
- 2 pints (generous 1 litre) chicken stock
- 2 oz (50 g) butter
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