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Method :
Melt the butter or margarine in a large saucepan and fry (saute) the leeks
until soft but not brown. Add the stock, bring to the boil, cover and
simmer for 30 minutes, stirring frequently. Add the vermicelli and cook
for a further 15 minutes until just tender. Season to taste, stir in the
cream and reheat gently before serving. |