Carrot and Parsley Soup
This soup is best made with a subtle, delicately flavoured homemade stock.
Garnish each serving with cheese and mustard toast: cut half a small French loaf into 8 slices. Toast one side of each slice under the grill, then spread untoasted sides with butter and a little made English mustard. Top each slice with grated Cheddar cheese and toast until cheese is bubbling. Place a slice on top of each bowl of soup and hand remaining bread separately.
For a really creamy soup, stir 2 - 3 tablespoons single cream into the soup just before serving.
Ingredients
- 1 lb carrots sliced
- 2 tablespoons freshly chopped parsley
- 1 oz butter
- 1 onion finely chopped
- 1 pint chicken stock
- 1/2 pint milk
- salt and freshly ground black pepper
Instructions
- Melt the butter in a large saucepan. Add the carrots and onion and cook gently covered, for 15 minutes, stirring occasionally until softened but not browned.
- Pour in the chicken stock and bring to the boil, then lower the heat and simmer gently, covered, for a further 20 minutes.
- Allow to cool slightly, then press the soup through a sieve or work in a blender until smooth.
- Return the pureed soup to the rinsed-out pan and stir in the milk and parsley. Season to taste with salt and freshly ground black pepper. Heat the soup through gently for about 5 minutes.
- Pour the soup into 4 warmed individual soup bowls and serve at once.
Calories: 188 kcal
Carbohydrates: 21 g
Protein: 6 g
Fat: 9g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 25 mg
Sodium: 326 mg
Potassium: 618 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 19390 IU
Vitamin C: 12 mg
Calcium: 119 mg
Iron: 1 mg