Cream of carrot soup

Cream of carrot soup

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
30g butter
4 medium carrots, sliced
1 onion , sliced
1 potato, peeled and cut into small chunks
4-5 cups chicken or vegetable stock
1 teaspoon salt
freshly ground pepper
cream, (optional)
snipped chives or chopped parsley, to garnish

Method

  1. Melt the butter in a saucepan, add the carrots and onion and cook gently until the butter is absorbed. Add the potato and 3 cups of the stock and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Rub through a sieve or transfer, in batches, to a blender or food processor and purée until smooth. Add the salt and pepper, to taste. Return to the saucepan and heat gently with enough of the remaining stock to achieve the desired consistency. Swirl in a little cream, if liked, then garnish with chives or parsley.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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