“Kids love this rich, warming soup but it’s sophisticated enough for adults, too”
- 2 tbsp. Butter
- 2 small leeks, Sliced
- 800 g Carrots, roughly chopped
- 2 tsp honey
- small Dried Chili Flakes, optional
- 1 bay leaf
- 2.5 liters vegetable stock
Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.
Notes : We love this soup with a fresh ftira (A typical Maltese bread) warmed in the oven, with lots of ricotta and fresh tomatoes. Above we tried honey glazed fries in the oven as an extra treat.
Source : Good Food : November 2007 – Page 78 Recipe by Lesley Waters
Servings/Yield : 6 servings
Rating : 5 out of 5
Difficulty : Easy
Cuisine : European : Eastern : Russian
Preparation Times : Prep: 10 Minutes Cook: 35 Minutes
Nutritional notes : Per serving : 116 kcalories, protein 3g, carbohydrate 16g, fat 5 g, saturated fat 3g, fibre 6g, salt 0.59 g
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