Baby marrow and leek soup


Ingredients 8
Servings 4
Time

Ingredients

  • butter and oil for frying
  • 8
    baby leeks, washed thoroughly and sliced
  • 8
    baby marrows, thinly sliced
  • 45
    ml
    white wine (optional)
  • 5
    ml
    sugar
  • 750
    ml
    vegetable or chicken stock
  • salt and milled pepper to taste
  • pesto to serve (optional)
 

Method

 
Heat butter and oil in a large saucepan. Add leeks and baby marrows and sauté for 3 to 4 minutes. Add wine, sugar and stock and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Check seasoning. Ladle soup into heated soup bowls or mugs, add a dollop of pesto and serve with crusty bread.
 

Read more on: soup
 

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