Elements
2 tablespoon butter
2½ l vegetable stock
soured cream or yogurt, to serve
2 small leeks, sliced
800 g carrots, roughly chopped
2 tablespoon obvious honey
small pinch dried chili flakes (optional)
1 bay leaf
soured cream or yogurt, to serve
2 small leeks, sliced
800 g carrots, roughly chopped
2 tablespoon obvious honey
small pinch dried chili flakes (optional)
1 bay leaf
Approach
1. Burn the particular butter in the huge saucepan
more than a method temperature. Mix the leeks to
the pan, then cook for 3 minutes until beginning to make softer. Then mix the carrots, honey, chili (if using) and bay
leaf, then cook for 2 minutes.
2.Pour in the stock, bring to the boil, and then simmer for 30 minutes. Blend the soup in amounts, return to a clean pan, then season to taste. When prefer to serve, bring back to a simmer, then ladle into mugs. Mix a swirl of soured cream or yogurt and serve with garlic bread or bacon buttes.
2.Pour in the stock, bring to the boil, and then simmer for 30 minutes. Blend the soup in amounts, return to a clean pan, then season to taste. When prefer to serve, bring back to a simmer, then ladle into mugs. Mix a swirl of soured cream or yogurt and serve with garlic bread or bacon buttes.
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