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Cream of Carrot and Leek
Soups



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1 lb carrots
4 leeks
oil
2 pints stock
salt and pepper
single cream

Method
Trim the leeks, slice and wash well. Peel and slice the carrots. Heat a little oil in a saucepan. Toss the vegetables in it then cover and allow to sweat for 5 minutes. Add the stock and seasoning and bring to the boil. Cover and simmer gently for about 1-1.5 hours or until the carrots are very tender. Blend until smooth. Serve hot with a swirl of cream.






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