3 tablespoons olive oil 6 leeks, white parts only, thinly sliced
1 tablespoon tomato purée 175 ml/6 fl oz milk
25 g/1 oz butter 40 g/ 1 1/2 oz plain flour
1 litre/1 3/4 pints Vegetable Stock
1 egg yolk 2 tablespoons double cream
4 tablespoons Parmesan cheese, freshly grated salt and pepper


1.Heat the olive oil in saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes. Stir together the tomato purée and milk, add to the pan and heat gently.
2.Transfer to a food processor and process to a purée. Melt the butter in a saucepan, stir in the flour, then gradually stir in the stock.
3.Cook, stirring constantly, for 20 minutes, then add the leek purée and cook over a very low heat for a further 15 minutes.
4. Season lightly with salt and pepper. Beat together the egg yolk, cream and Parmesan in a bowl, then whisk into the soup. Pour the soup into a soup tureen and serve.

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