Recipe: Cream of Carrot Soup

Ingredients

Serves 4-6

• 3 tbsp butter or margarine
• 1 medium onion, chopped
• 6 carrots, peeled & thinly sliced
• 1 celery stalk, thinly sliced
• ½ tsp dried basil
• 3 tbsp flour
• Salt and pepper
• 5 cups chicken stock, heated
• Salt and pepper
• 1 tbsp chopped fresh parsley

Method

1) Heat butter in large saucepan over medium heat. Add onions, cover and cook 5 minutes
over low heat.

2) Add carrots, celery, basil and parsley; season well. Mix and cook 6 minutes, partly
covered, over medium heat.

3) Mix in flour until well incorporated. Pour in chicken stock, correct seasoning, and bring to
the boil, partly covered. Reduce heat to low and cook soup 20-30 minutes.

4) Puree in a blender or push through a sieve. Serve hot.