Carrot Soup

We had home made carrot soup - my favourite - for lunch. Even I can make this one.
The quantities are just a guide. Five or six carrots should do it. The recipe was given to us many years ago by an old friend. A hot beef curry tonight so won't need any of Mike's chilli oil from yesterday's blip.


Carrot Soup

2 oz butter
12 oz carrots
2 onions sliced
¾ pint chicken stock
¼ pint milk
6 tablespoons single cream
Salt, pepper to taste, parsley to garnish

1. Melt butter in large frying pan, fry carrots and onions for five to 10 minutes.
2. Add stock and salt and pepper and simmer for 20 minutes. Puree soup in a blender and return to a sauce pan.
3. Stir in milk and cream, adjust seasoning, heat but don’t boil. Sprinkle over parsley to garnish. Lovely.