French Vegetable Soup
- 8 oz leaks, washed and chopped
- 1 oz butter
- 8 oz potatoes, chopped
- 8 oz carrots, chopped
- salt and pepper
- 1¾ pts water or vegetable stock
- chopped parsley
- Melt the butter in a pan and add the vegetables. Stir for 2 - 3 mins until all the vegetables are well coated in butter.
- Season, add water or stock and simmer for 20 mins.
- Liquidise until blended but still reasonably textured. Sprinkle with chopped parsley and serve with wholemeal bread.