Carrot and Sage Soup
|Butter||1 Ounce (25 gram)|
|Onion||1 Large, peeled, finely chopped|
|Carrots||1 1⁄2 Pound, scraped and finely sliced|
|Stock||3 Pint (1.75 liters)|
|Chopped fresh sage||1 Tablespoon|
1. Melt the butter in a large heavy-based pan and gently fry the onion until transparent, then add the carrots and stock. Season with salt and pepper.
2. Bring to the boil and simmer uncovered for about 30 minutes.
3. Liquidize the soup then return to the pan and add the chopped sage. Bring to the boil and simmer for another 15 minutes.
4. Serve, garnished with sage sprigs.