INSTRUCTIONS

1. Peel and chop the vegetables.
    
2. Melt the butter and sauté the vegetables for a few moments, stirring    occasionally.
    
3. Add the stock, bring to the boil, reduce heat, cover with lid and simmer for 20 minutes.
    
4. Allow to cool slightly before blending in small amounts in a liquidizer.
    
5. Return to the saucepan and adjust seasoning to taste.
    
6. Stir in the cream and reheat to serving temperature without boiling. (NOTE If the soup is going to be frozen for use at a later date, then do not stir in the cream at this stage. It should be added to the soup once it has thawed and being heated for use.)
    
7. When serving, sprinkle the surface of the soup with small pieces of Danish Blue Cheese and lightly toasted croutons.

INGREDIENTS

• 2 no. Large-sized  Leeks
• 1 only Small-sized Potato
• 1 only Medium-sized Carrot
• 1 oz (25g) Butter
• 2 pints (1.2ltrs) Vegetable Stock
• Salt and Pepper to taste
• ¼ pt (142ml) Fresh Double Cream