|Butter/Margarine||2 Ounce (50 Gram)|
|Carrots||8 Ounce, peeled (225 Gram)|
|Swede||6 Ounce, peeled (175 Gram)|
|Leeks||2 Small, trimmed, washed and finely sliced|
|Flour||1 Ounce (25 Gram)|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||1 Tablespoon (For Garnish)|
1. Put the butter into a 1.7 litre (3 pint) ovenproof glass bowl and microwave on HIGH for 45 seconds until the butter melts.
2. Add the vegetables and lightly mix together. Three-quarters cover with cling film and microwave on HIGH for 8-10 minutes until the vegetables begin to soften, stirring two or three times.
3. Stir in the flour and stock. Microwave on HIGH for 10-15 minutes until the vegetables are very soft. Stir in the milk and season well with salt and pepper. Microwave on HIGH for 2-3 minutes until hot but not boiling. Serve sprinkled with chopped parsley.