I just spotted this and, whilst I would not use anything other than butter, the manufacturer's site would seem to be a good resource - not only for soups I might add.
I'll try that again!
Thanks for the link, TA. I made leek and potato soup the other day but have my own way of making it creamy without increasing the fat content. I use half stock and half skimmed milk as the liquid part of the soup. Once the veg are cooked I cool the soup slightly then stir in a good quantity of skimmed milk powder slaked in water. May not be everyone's choice but we like it. I shall look at the Flora site for further ideas.
I'll try that again!
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