Carrot and Herb Soup Recipes

Ingredients :

1 oz butter

1 large onion, finely sliced

1 lb carrots, sliced

1 small potato, sliced

1 garlic clove, chopped

1.75 pints chicken stock

1 bouquet garni

pinch of ground mace

1/4 pint cream

2 tbsp finely chopped coriander

1 tbsp finely chopped parsley

1 tbsp finely chopped chervil

salt and pepper

croutons, to garnish

1. Melt the butter in a large saucepan, add the vegetables and garlic and cook over a low heat until soft but not brown.
2. Add the stock, bouquet garni and mace and season to taste with salt and pepper.
3. Bring to the boil, then reduce the heat and simmer gently for 45-60 minutes until the vegetables are tender.
4. Remove and discard the bouquet garni.
5. Transfer the soup to a food processor or blender and process until smooth.
6. Return to the saucepan, add the cream and bring to the boil.
7. Mix the herbs together and stir 3/4 of them into the soup.
8. Serve immediately in individual soup bowls garnished with the croutons and remaining herbs.

Serves 6

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