Vegetable Soup
- 25 g butter
- 25 g flour
- 1 large onion chopped
- 1 large leek, sliced thinly
- 3-4 stalks celery, chopped
- 3 carrots, peeled & sliced
- 500 ml chicken stock
- Salt & pepper
- Melt the butter in a large saucepan.
- Add in the onion, leek & celery & cook until soft without browning.
- Add the carrots, put a lid on for 3-4 mins to soften.
- Mix in your flour, cook for a couple of mins.
- Start adding your chicken stock slowly & mix.
- Season with salt & pepper & bring to the boil.
- Leave to simmer for 15 mins.
- Cool slightly before blending.
Check seasoning again before serving
