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Swede and Carrot Soup
- Difficulty
Easy
Published 1976
A nourishing and easy winter soup, but also very good cold in summer, made slightly thicker with less stock.
Ingredients
1 ½–¾ lb 225–350 g 1 lb
Method
Peel and chop the vegetables and the garlic and cook in the stock for about half an hour until soft. Cool and then whizz in a blender or put through a Mouli. Re-heat stirring in the lemon juice and the single cream and adding the salt and black pepper. Be careful not to let it boil.
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