Baby marrow and leek soup – FOOD 24 RECIPE

   butter and oil for frying …
   8 baby leeks, washed thoroughly and sliced
   8 baby marrows, thinly sliced
   45ml white wine (optional)
   5ml sugar
   750ml vegetable or chicken stock
   salt and milled pepper to taste
   pesto to serve (optional)
Heat butter and oil in a large saucepan. Add leeks and baby marrows and sauté for 3 to 4 minutes. Add wine, sugar and stock and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 30 minutes. Check seasoning. Ladle soup into heated soup bowls or mugs, add a dollop of pesto and serve with crusty bread.

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