This is my variation of an old recipe from my very old 1000 recipe cook book. I blitzed my carrots in the
food processor when they had simmered. The recipe says single cream, I have other recipes that say milk - so used that instead. I also used a sprinkling
of celery salt and pepper as seasoning - as the stock was made with a cube - decided that it didn't need anymore salt.
Carrot Soup
1.1/2 lbs carrots
1.1/2 pints chicken stock (I made this with a stock cube)
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste ( I actually used pepper and celery salt)
2 teaspoons tomato puree
6 fl oz single cream (or milk)
optional 1 tablespoon chopped parsley or coriander
Method
Put carrots and stock in a saucpan and bring to the boil. Simmer for 20 mins until carrots are soft. Strain the soup, reserving the stock, and either rub the carrots through a sieve to form a puree (or blitz in food processor).
Melt butter in the saucepan, stir in flour to form a smooth paste and gradually stir in the reserved stock. (I used a whisk to do this bit). Add the pureed carrots and season to taste.
Bring to the boil, add tomato puree and cream (or milk). Give a good stir. Garnish as required with parsley/coriander.
Mags
