Carrot Soup #3 recipe
information
Calories 200 per portion,
Preparation time 10 minutes,
Cooking time 25 minutes
ingredients
675 g (1 1/2 lb) carrots, sliced
salt and pepper
1 onion
2 celery sticks
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
1 (400 g/14 oz) can evaporated milk
2 teaspoons lemon juice
salt and pepper
1 onion
2 celery sticks
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
1 (400 g/14 oz) can evaporated milk
2 teaspoons lemon juice
Garnish
grated carrots
2 tablespoons chopped parsley
2 tablespoons chopped parsley
method
1. Cook the carrots in boiling salted water for 15 minutes, then drain them.
2. Chop the onion and celery and fry in the butter or margarine until softened, but not browned. Reduce the heat and stir in the flour. Add the carrots. Slowly add the stock and evaporated milk, stirring continuously. Add the lemon juice.
3. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Season to taste. Blend the soup in a liquidiser, then return it to a saucepan and reheat.
4. Pour the soup into individual soup bowls and garnish with grated carrot and freshly chopped parsley.
2. Chop the onion and celery and fry in the butter or margarine until softened, but not browned. Reduce the heat and stir in the flour. Add the carrots. Slowly add the stock and evaporated milk, stirring continuously. Add the lemon juice.
3. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Season to taste. Blend the soup in a liquidiser, then return it to a saucepan and reheat.
4. Pour the soup into individual soup bowls and garnish with grated carrot and freshly chopped parsley.
serving amount
serves 6
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