Carrot Soup Recipe

Origin: Britain      Period: Traditional

Ingredients

1 large onion, chopped
40g butter
1l white stock or water
500g carrots, peeled and chopped
1 garlic clove, crushed
40g flour
250ml milk
2 tsp chopped parsley, to garnish
salt and black pepper, to taste

Carrot Soup Preparation:

Method:

Melt the butter in a pan, add the onion and toss to combine before adding the white stock, carrots and garlic. Season well (be generous with the pepper) bring to a boil then reduce to a simmer and cook for about 40 minutes, or until the carrots are tender. Take off the heat, allow to cool a little then pour into a food processor or a blender and purée.

Mix the flour with 60ml of milk to a paste then add this to the remaining milk and pour into a pan. Bring to a boil and cook until thickened then stir-in the thickened carrot mix. Re-heat and top with the chopped parsley then served in warmed soup bowls.

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