Ingredients
- 2 leeks (sliced)
- 1 onion (chopped)
- 1200 ml vegetable stock salt
- 150 ml milk
- 142 ml single cream
- 50 g butter
- 25 g flour
1. Melt half the butter in a large saucepan, add the leeks and onion and cook gently for 5 minutes until tender.
2. Add vegetable stock and seasoning, bring to the boil, cover and simmer for 15-20 minutes.
3. Meanwhile, melt remaining butter in a saucepan, stir in flour and cook gently for 1 minute. Gradually add the milk and cream, bring to the boil, stirring until thickened.
4. Mix the sauce with the leek mixture and then puree in a blender or food processor until smooth. Return to the saucepan and reheat gently.
