Hearty Carrot Soup
|Carrots||1 1⁄2 Pound, chopped (675 Gram)|
|Chicken stock||1 1⁄2 Pint (900 Milliliter)|
|Butter||30 Milliliter (2 Tablespoons)|
|Flour||30 Milliliter (2 Tablespoons)|
|Tomato puree||2 Teaspoon|
|Single cream||6 Fluid Ounce (175 Milliliter)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Put the carrots and stock in a saucepan and bring to the boil.
Simmer for 20 minutes or until the carrots are soft.
Strain the soup, reserving the stock, and rub the carrots through the strainer to form a puree.
Melt the butter in the saucepan.
Stir in the flour to form a smooth paste and gradually stir in the reserved stock.
Add the pureed carrots and season to taste.
Bring to the boil, add the tomato puree and cream and stir well.
Garnish with the parsley.