Carrot & Orange Soup

1oz Butter

1 tblspn Oil

1lb Carrots (sliced)

2 medium Onions

3/₄oz plain flour

1 ¹/₂ pts Chicken Stock

Grated rind and juice of ¹/₂ Orange

Juice of ¹/₂ lemon

Salt & Pepper to taste

Croutons to Garnish

Heat butter and oil in a pan, add carrot and onions and fry until softened. Sprinkle in the flour and cook, stirring, for 1 minute.

Remove from the heat and stir in the stock. Return to the heat and bring to the boil stirring continuously.

Add juices, rind and salt and pepper.

Cover and simmer for 30 minutes.

Cool, then work in an electric blender until smooth or put through a sieve.

Heat thoroughly before serving with croutons.

D. Cockerton