leek and carrot soup recipe for the freezer

November 6, 2007 at 9:53 am Leave a comment

Leek and carrot soup

  • 3 large leeks
  • 450 grams carrots
  • generous pint water or stock

Finely slice the leeks. Slice the carrots. Saute the vegetables in butter or oil until soft, but not brown.

Add the water or stock, simmer for about an hour.


Entry filed under: recipe.

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