Carrot and Basil Soup Recipes

Ingredients :

45 g butter

2 shallots, finely chopped

6 carrots, peeled and diced

2 large potatoes, peeled and diced

1150 ml or 4 cups chicken or vegetable stock

570 ml or 2 cups water

30 ml chopped basil

1 bay leaf

pinch nutmeg

juice of 1/2 lemon

salt and pepper

140 ml cream

Garnish :

Fresh basil leaves

1. Melt the butter or margarine in a heavy based pan and cook the shallots over a gentle heat to soften.
2. Add the carrots and potatoes and cook for 2 minutes, stirring occasionally.
3. Add the stock, water, basil, bay leaf, nutmeg, lemon juice, salt and pepper and cook 20-25 minutes.
4. When the vegetables are tender remove the bay leaf and allow the soup to cool slightly.
5. Puree in a food processor or blender and add the cream.
6. Reheat gently and garnish with the fresh basil leaves.

Serves 4 - 6

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