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(Carrot Soup)


Excellent for veggies. Omit butter, cream and use vegetables stock.

~ Ingredients ~
500 g carrots grated
1 small potato grated
1 onion chopped
3 tbsp butter
3 cups chicken stock or meat stock
1tbsp fresh cream
grilled brown bread
1 tsp chopped parsley for decoration
salt & pepper to taste

Melt butter in a saucepan. Add vegetables and stir until well coated with butter. Leave on low heat, stirring occasionally, for 15 minutes. Add stock and bring to boil. Lower heat, cover and leave to cook.
When vegetables are done, beat soup in mixer and season. Return to heat and bring to boil.
Place fresh cream in serving dish, pour hot soup and mix well. Sprinkle with chopped parsley and serve with grilled brown bread cut into squares.
Serves 4.


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Carrot Soup
Created June 12, 1998