Cooking time: 1 1/2 hours
ingredients
serves 4
2 tablespoons butter
2 leeks, white part only, sliced
1 pound carrots, thinly sliced
5 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
bouquet garni
1/2 teaspoon grated orange rind
2 tablespoons fine oatmeal
1/3 cup milk
1/3 cup thick cream
2 tablespoons chopped fresh watercress
method
1. In a large saucepan, melt the butter over moderate heat. Fry the leeks, stirring occasionally with a wooden spoon, for 5 - 7 minutes or until they are soft and translucent but not brown.
2. Add the carrots and fry for 5 minutes, stirring occasionally. Add the chicken stock, salt, pepper, bouquet garni and orange rind.
3. Bring the soup to the boil then simmer for 30 - 40 minutes or until the carrots are tender.
4. Mix the oatmeal and milk together, then stir into the soup, a little at a time. Cook, stirring frequently, for a further 15 - 20 minutes, or until the soup has thickened slightly.
5. Remove and discard the bouquet garni.
6. Stir the cream into the soup and cook for a further 1 minute. Do not allow the soup to boil.
7. Remove the pan from the heat Ladle the soup into warmed soup bowls.
8. Sprinkle with the watercress. Serve immediately.
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