Beef And Carrot Soup
|Black pepper||1 , freshly ground|
|Brown stock||3 Cup (48 tbs)|
|Parsley||1 Tablespoon, chopped|
|Marjoram||1 Teaspoon, chopped (or chervil)|
1 Peel and chop the onion; peel and dice the carrots and potato.
2 Melt the butter in a heavy saucepan and add the carrots, onion and potato. Add the salt, pepper and sugar. Cover the pan and cook over low heat for 15 minutes.
3 Add the stock and bring to a boil. Lower the heat, cover the pan and cook for a further 15 minutes. Rub the soup through a strainer or puree in a blender.
4 Reheat until hot, then serve, sprinkling on the chopped herbs.