Good quality, young carrots are necessary to provide a clear fresh colour and flavour for this soup. Carrot soup may be
served plain, or with croutons of bread, fried diced potatoes, or a spoonful of boiled rice.
1 ½ oz. butter 1 lb. carrots, scraped and coarsely
grated 8 oz. potatoes, peeled and diced
1 small onion, finely chopped
V2 pints chicken stock or water
2 teaspoon salt
5 teaspoon white pepper
2 tablespoons double cream
In a medium-sized saucepan, melt the butter over moderate heat. Reduce the heat to low and add the carrots, potatoes and onion. Cook for 15 minutes, stirring occasionally with a wooden spoon to
prevent the vegetables from sticking to the pan. Add the stock or water, salt and pepper and simmer for another 20
minutes, or until the vegetables are quite soft.
Remove the pan from the heat. Pour the contents of the pan through a strainer placed over a medium-sized mixing bowl. With
a wooden spoon press the vegetables through the strainer, or put them through a blender.
Return the soup to the saucepan and reheat it. If the soup is too thin, simmer, uncovered, until the soup thickens. Stir
in the cream, taste and add more salt and pepper if necessary. Serve in hot bowls.