Cream of carrot & chive soup

A light soup which is ideally served as a starter or accompanied by fresh bread for lunch. As a flavour boost, use the cooking juices from a roast chicken, though a good quality stock cube is an acceptable alternative.

The quantities are as a guide only, make as much as you care and freeze for a later date.

Recipe provided by Fiona at recipes2share.com

Serves Cooking times Prep time

4

30 mins

10 mins

Ingredients

1- 2tbs of Olive Oil

1 Onion, Roughly Chopped

6 or 7 Large Carrots, Peeled, Trimmed and Roughly Chopped

2 Sticks Celery, Cleaned and Roughly Chopped

About 1 Litre of Chicken (or Vegetable) Stock

About 100ml Cream

Handful of Snipped Chives - Fresh or Pre-Frozen

Black Pepper

Method

1. Heat the olive oil in a large sauce pan along with the onions, cooking for a couple of minutes.

2. Add the carrots and celery and continue to sweat, stirring for about 5 minutes until they just begin to soften. Pour in the stock, bring to the boil, cover and reduce to a simmer until the vegetables are tender. Cool.

3. Either with a hand blender or liquidiser, whizz to smooth.

4. Return to the pan along with the cream, chives and pepper and serve piping hot in warmed bowls.

 

  • Ingredients
  • Method

1- 2tbs of Olive Oil

1 Onion, Roughly Chopped

6 or 7 Large Carrots, Peeled, Trimmed and Roughly Chopped

2 Sticks Celery, Cleaned and Roughly Chopped

About 1 Litre of Chicken (or Vegetable) Stock

About 100ml Cream

Handful of Snipped Chives - Fresh or Pre-Frozen

Black Pepper

1. Heat the olive oil in a large sauce pan along with the onions, cooking for a couple of minutes.

2. Add the carrots and celery and continue to sweat, stirring for about 5 minutes until they just begin to soften. Pour in the stock, bring to the boil, cover and reduce to a simmer until the vegetables are tender. Cool.

3. Either with a hand blender or liquidiser, whizz to smooth.

4. Return to the pan along with the cream, chives and pepper and serve piping hot in warmed bowls.