48
Cream of carrot soup
Serves 4
Ingredients:
450 g (1 lb) carrots,
grated
50 g (2 oz) onions, finely
chopped
40 g (1
1
/
2
oz) butter
1 garlic clove, crushed
750 ml (1
1
/
4
pint) vegetable
stock
1 tsp paprika
150 ml (
1
/
4
pint) sour cream
Salt and pepper, freshly ground
Worcestershire sauce
1 tbsp parsley, chopped
Method:
1. Place the carrots, onions, butter, garlic,
stock and paprika into a solid container and
cook for 6–8 minutes at 120°C or 12–15
minutes at 100°C.
2. Allow to cool slightly, and then liquidise the
soup in a food processor or blender.
3. Season well with salt, pepper and
Worcestershire sauce, and stir in the sour
cream. Pour the soup back into a solid steam
oven container and cook for a
further 5 minutes at 100°C.
4. Decorate with chopped parsley, and serve.
Tip
Carrots help you see in the dark!
However, carotene is only soluble in
fat, so to reap the benefit you need
to add a little oil to raw carrots or
butter to cooked carrots.
You can exploit this tip to clean
plastic utensils which have become
stained with carrot juice by simply
rubbing a drop of oil over the stains!
