Cream of Leek Soup

Serves 4

• 1 chopped onion
• 1 tablespoon vegetable oil
• 1 lb chopped leeks
• half-pint skimmed milk
• half-pint water
• salt and pepper to taste
• 1 vegetable stock cube

Method

1. Heat the oil in a large saucepan and then gently fry the onion for a few minutes.
2. Add the leek and continue to cook for another 5 minutes.
3. Add the water to the pan and mix in the stock cube and seasoning.
4. Bring to the boil and simmer for about 15 minutes until the leek is soft.
5. Stir in the milk and reheat.