This delicious carrot soup can be prepared in 45 minutes.
INGREDIENTS:
25g butter
450g carrots, peeled and chopped
1 stick celery, scrubbed and chopped
2 small onion, peeled and sliced
1/4 turnip, peeled and diced
2 rasher streaky bacon, rinded and chopped
1 x 15ml spoon flour
1 1/4l chicken stock
Salt and freshly ground black pepper
To finish :
Watercress leaves
Procedure
Heat butter in a large pan and fry the vegetables and bacon for about
5 minutes. Add the flour and cook for a minute. Gradually stir in the
stock, bring to the boil. Season well and allow to simmer covered for
30-40 minutes until vegetables are soft. Allow to cool, puree to a cream
in an electric blender or pass through a sieve. Return to the pan,
re-heat, taste and adjust seasoning, garnish with cress and
serve with French bread.
