Green Milk Soup
|Lamb stock/Chicken stock / bacon stock||3⁄4 Pint (450 Milliliter)|
|Butter/Margarine||2 Ounce (50 Grams)|
|Plain flour||2 Ounce (50 Grams)|
|Milk||1 Pint (600 Milliliter)|
|Freshly ground black pepper||To Taste|
|Single cream||4 Tablespoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
The tougher parts of the leeks are very good for giving additional flavour to this soup, so you can use virtually every part of the vegetables.
You could then reduce the number of whole leeks to 2 or 3.
Cut the leeks into very thin strips.
Peel and finely dice the onions and potatoes.
If using the tougher green parts of the leeks, chop fairly finely; simmer in the stock, in a covered pan, for about 15 minutes to extract the flavour, strain the stock and return to the saucepan.
Bring to the boil and add the prepared vegetables.
Cook for about 15 minutes, or until tender.
Heat the butter or margarine in a second saucepan, stir in the flour and then the milk.
Stir or whisk as the sauce comes to the boil and thickens.
Gradually stir in the vegetable mixture and the cream, if using this.
Reheat the soup, but do not cook for any length of time, for the vegetables should retain their texture.
Garnish with the parsley.