Butter for frying
1 medium sized onion, peeled and finely chopped
1/2 kg (1 lb) carrots, peeled and chopped
1 large potato, peeled and diced
900 ml (1 1/2 pints) chicken stock, skimmed of fat
Salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 tsp spoon sugar
To finish:
4 tbsp fresh
single cream Fried croutons
1 medium sized onion, peeled and finely chopped
1/2 kg (1 lb) carrots, peeled and chopped
1 large potato, peeled and diced
900 ml (1 1/2 pints) chicken stock, skimmed of fat
Salt and freshly ground black pepper
1 tbsp chopped fresh parsley
1 tsp spoon sugar
To finish:
4 tbsp fresh
single cream Fried croutons
method
1. Melt a knob of butter in a saucepan. Add the vegetables, cover and cook gently for 5 minutes.
2. Gradually stir in the chicken stock. Bring to the boil, add the seasoning, parsley and sugar, lower the heat and half cover. Simmer gently for 20 to 30 minutes or until the carrots are tender.
3. Puree the soup in an electric blender or work through a sieve or Mouli-legumes.
4. Return to the rinsed-out pan, reheat gently and adjust seasoning.
5. Pour into warmed bowls for serving. Swirl a spoonful of cream in each bowl and top with fried croutons.
2. Gradually stir in the chicken stock. Bring to the boil, add the seasoning, parsley and sugar, lower the heat and half cover. Simmer gently for 20 to 30 minutes or until the carrots are tender.
3. Puree the soup in an electric blender or work through a sieve or Mouli-legumes.
4. Return to the rinsed-out pan, reheat gently and adjust seasoning.
5. Pour into warmed bowls for serving. Swirl a spoonful of cream in each bowl and top with fried croutons.
serving amount
serves 4 to 6.
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