Ingredients: 25 gram (1 ounce) butter 675 gram (1 1/2 pounds) potatoes, cut into cubes 1 large carrot, diced 1 leek, sliced 2 tablespoons flour 1.1 litre (2 pints) vegetable stock 100 gram (4 ounce) peas 2 teaspoon Parsley Flat Leaf Instructions: Melt the butter in a large saucepan. Fry all the vegetables except peas for 3-4 minutes. Add flour and cook for 30 seconds. … Continue reading English Garden Soup