A warming, easy made and quick carrot soup, what a perfect dish for a busy cold day!
Step by Step method
- Melt the butter in a large pan and fry the carrots and leeks (or onions) for 5 -10 minutes.
- Add the stock and seasoning and simmer for another 15 - 20 minutes.
- Puree the soup in a blender and return to the pan.
- Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil.
- Pour into a hot soup tureen and sprinkle with parsley.