Carrot And Roasted Pepper Soup
This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.
Steps
In a large saucepan , gently soften the leeks and the carrots in the butter for about 3 minutes.
Using a blender , whiz the soup until smooth.
Return the soup to the pan , stir in the soured cream and reheat gently.
Slice a baguette to 1in thick.
Toast on one side.
Then top with your favourite cheese on the other side.
Grill until the cheese melts , before arranging over the soup and serving straight away.
Ingredients
leeks, carrots, salted butter, roasted red peppers, vegetable stock, sour cream, salt and pepper, baguette, cheese