Carrot Soup Recipe
Carrot Soup Recipe with Carrots, Onion, Butter, Stock, Orange Peel, Cream and Parsley.
INGREDIENTS
1 lb (500g) Carrots, sliced
1 Small Onion, chopped
1 1/2 oz (40g) Butter
1 1/4 pints (750ml) Water
1 Chicken Stock Cube
1 Bay Leaf
3 Strips of Orange Peel
1 teaspoon Salt
Pepper
4 tablespoons Cream
1 tablespoon Chopped Parsley
METHOD
Gently cook the carrots and onion in the butter in a covered saucepan for ten minutes. Pour in the water and crumble in the stock cube. Add the bay leaf, orange peel and seasoning to the pan. Bring to the boil and simmer for around fifteen minutes. Remove the bay leaf and orange peel. Allow to cool a little and puree in a blender or a using a sieve. Reheat and serve adding a spoonful of cream and a sprinkling of chopped parsley to each bowl.
Serves 4.
Based on the Carrot Soup recipe in:
Day by Day Cooking
by Marry Berry (Hamlyn 1977).