Cream of Carrot Soup

Ingredients

• 6 - 8 large carrots
• 1 small potato
• 1 onion
• vegetable stock
• knob of butter
• ½ pint milk
• small carton of cream

Method

• Peel and chop all of the vegetables.
• Melt a little butter in a large pan.
• Gently fry the onions and carrots until slightly softer.
• Add the potato and continue to fry for about a minute.
• Add the vegetable stock.
• If there is not enough water to cover the vegetables, add more water.
• Boil until all the vegetables are soft.
• Sieve or liquidize the soup to make a smooth thick liquid.
• Return to the pan and reheat until boiling.
• Add the milk and cream.
• Heat gently until almost boiling but do not allow the soup to boil.
• Add pepper and salt. Serve with bread.