This is one of my favourite soups and it always tastes and looks exactly how you'd imagine it. A jug type blender is essential as it's crucial to get every last bit smoothly puréed.
My Waring blender has served me well for 12 years or so and I just love the classic cocktail bar look with its real chrome base and glass jug. I learnt in the early years to start off with a small amount of hot liquid in the jug first and add the rest gradually through the top, otherwise you're likely to have your kitchen ceiling unexpectedly re-decorated.
1 medium leek, roughly chopped and washed
1.5 litres vegetable stock
2 handfuls (about 50g) of parsley with the stalks, washed
Salt and freshly ground black pepper
2tbsp double cream
Gently cook the leek in the butter in a heavy-based saucepan with a lid on for 3-4 minutes, stirring occasionally. Add the flour and mix well then gradually stir in the stock to avoid lumps forming, season, bring to the boil and simmer for 15 minutes. Add the parsley, simmer for another 5 minutes then blend in a liquidiser until smooth. Re-heat, stir in the double cream if you think it needs it, and check the seasoning.Reuse content