| |
|
|
|
| |
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:
-
Melt the butter
in a
large saucepan, add the vegetables and garlic
and cook over a low heat
until soft but not brown.
-
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.
-
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.
-
Mix the herbs together and stir
three quarters
of them into the soup.
-
Serve
immediately in individual soup bowls garnished
with the croutons and remaining herbs.
|
|
|
|
|
|
|
|
|
