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  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk1 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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