Carrot and Cream Cheese Soup recipe
ingredients
175 g (6 oz) 1 1/2 cups carrots
1 large onion
1 clove garlic
2 tbsp (25 g) 1 oz butter
850 ml (1 1/2 pt) 3 3/4 cups stock
bouquet garni
2 oz (50 g) 4 tbls sweet cream (unsalted) cheese
15 ml (1 tbls) tomato puree (paste)
method
1. Thinly slice the carrots and the onion and finely chop the garlic.
2. Melt the butter in a saucepan on a low heat.
3. Stir in the carrots, onion and garlic, cover them and let them sweat for 10 minutes.
4. Pour in the stock and bring it to the boil.
5. Add the bouquet garni. Cover and simmer for 20 minutes.
6. Remove the bouquet garni. Put the soup into a blender with the cheese and tomato paste and work it until it is smooth.
7. Reheat it before serving if necessary.
Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!