Serves 4

50 g (2 oz) English butter

225 g (8 oz) carrots, peeled and finely diced

or grated

175 g (6 oz) swede, peeled and finely diced 2 small leeks, cleaned and finely chopped 25 g (1 oz) flour

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 saucepan and fry the carrots, swede and leeks for 5 - 10 minutes.

2.  Stir in the flour. Add stock, salt and pepper and simmer for another 15 - 20 minutes, before adding the milk and fresh cream. Adjust seasoning and heat gently. Do not boil.

3.  Pour into warmed bowls and sprinkle with parsley. Serve with warmed crusty bread or rolls.