Soups and Starters Recipes - Carrot and Herb Soup Recipe

  
 

Soups and Starters Recipes - Carrot and Herb Soup Recipe

Ingredients

Serve 6

  • 25 g/1 oz butter

  • 1 large onion, finely sliced

  • 500 g/1 lb carrots, sliced

  • 1 small potato, sliced

  • 1 garlic clove, chopped

  • 1 liter/1 3/4 pints Chicken Stock

  • 1 bouquet garni

  • pinch of ground mace

  • 150 ml/1/4 pint cream

  • 2 tablespoons finely chopped coriander

  • 1 tablespoon finely chopped parsley

  • 1 tablespoon finely chopped chervil

  • salt and pepper croutons, to garnish

Method:

  1. Melt the butter in a large saucepan, add the vegetables and garlic and cook over a low heat until soft but not brown.

  2. Add the stock, bouquet garni and mace and season to taste with salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 45 minutes-1 hour until the vegetables are tender.

  3. Remove and discard the bouquet garni. Transfer the soup to a food processor or blender and process until smooth. Return to the saucepan, add the cream and bring to the boil.

  4. Mix the herbs together and stir three quarters of them into the soup.

  5. Serve immediately in individual soup bowls garnished with the croutons and remaining herbs.