Serves 4

50 g (2 oz) English butter

550 g (12 oz) carrots, peeled and diced or grated

2 leeks or onions, cleaned and sliced

450 ml (3/4 pint) chicken stock

salt and freshly ground pepper

150 ml (1/4 pint) milk

90 ml (6 tbsp) fresh single cream

chopped fresh parsley to garnish

1. Melt the butter in a large pan and fry the carrots and leeks or onions for 5 -10 minutes.

2. Add the stock and seasoning and simmer for another 15 - 20 minutes. Sieve or puree the soup in a blender and return to the pan. Alternatively, cook vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.

3.  Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil. Pour into a hot soup tureen and sprinkle with parsley.