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leek, carrot and tarragon soup

A pretty, golden soup flecked with orange and green from the leeks, carrots and tarragon.

serves 4

4 leeks, finely sliced

2 large carrots, cut into 5mm/¹/₄ in dice

850ml/30fl oz/3³/₄ cups vegetable stock or water

grated nutmeg

salt and freshly ground black pepper

1–2tbsp chopped fresh tarragon, to serve

Put the leek into a non-stick pan, cover and cook gently for about 5 minutes, until it is beginning to soften, stirring from time to time. Add the carrot and the stock or water, bring to the boil, reduce the heat, cover and leave to boil gently for 15–20 minutes, stirring occasionally, until the leeks and carrots are fully cooked. Purée a ladleful of the soup in a food processor or blender, then stir this into the rest of the soup in the saucepan. Season with a little nutmeg, salt and freshly ground black pepper. Serve sprinkled with chopped tarragon.