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- 1 leeks
- 600 grams carrots
- 3 tablespoons butter
- 1 tablespoon honey
- chicken stock (1.5 lt.)
- 1 bay leaf
- salt (to taste)
- pepper (to taste)
- In a saucepan melt the butter and add the leek. Cook for a few minutes until it becomes smooth.
- Add the carrots, bay leaf, and honey and cook for a few minutes more.
- Cover with the broth and let boil on low heat for about half an hour.
- Season with salt and pepper.
- Mince the soup and serve with chopped parsley.