Carrot Soup
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 4
Ingredients
400g (1lb) carrots
50g (2oz) onion
50g (2oz) celery
50g (2oz) leek
50g (2oz) butter
25g (1oz) plain flour
1/2 tsp tomato puree
1 litre (2pts) stock or water
bouquet garni
salt & pepper
Croutons:
1 slice stale bread
50g (2oz) butter
Instructions
1. Gently cook the sliced vegetables in the butter or margerine with a lid on the pan, without colour, until soft. Mix in the flour.
2. Cook over a gentle heat for a few minutes, without colouring. Mix in the tomato puree. Gradually add the stock and bring the the boil, stirring continuously.
3. Add the bouquet garni and season. Simmer for 45 - 60 minutes. Remove the bouquet garni and liquidise.
4. Return to a clean pan, reboil, correct the seasoning and consistency.
Serve croutons separately.
