Carrot and Mint Soup
Ingredients 500g (1lb) carrots 1 onion 1 stick of celery 15g (1/2oz) butter 700ml stock or water a few sprigs fresh mint 150ml single cream or yoghurt salt and pepper to taste Method PEEL and slice the vegetables. Heat the butter in a large pan and cook
Ingredients
500g (1lb) carrots
1 onion
1 stick of celery
15g (1/2oz) butter
700ml stock or water
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a few sprigs fresh mint
150ml single cream or yoghurt
salt and pepper to taste
Method
PEEL and slice the vegetables. Heat the butter in a large pan and cook the vegetables lightly.
Add the stock and most of the mint. Simmer until the vegetables are tender.
Blend the soup well in a food processor, or rub through a sieve, until smooth. Reheat and season to taste.
Just before serving, add the cream and garnish with mint leaves.
Plenty for 2.
JUDY BROADWAY
