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