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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesCreamy Carrot Soup
Ingredients
Serves: 4
25 Gram Butter (1 oz) 225 Gram Carrots, grated (8 oz) 1 Large Potato, grated 1 Medium Onion, grated 600 ml Water (1 pint) 600 ml Milk (1 pint) 25 Gram Rice (1 oz) Large pinch Ground nutmeg Salt and freshly ground pepper 2 Teaspoon Lemon juice 3 Tablespoon Single cream Method
Melt the butter and fry the vegetables gently for 5 minutes without browning.
Add the water, milk, rice, nutmeg and seasoning. Bring to the boil, cover and simmer gently for 30 minutes or until the rice is cooked. Stir in the lemon juice and cream. To serve, reheat without boiling.
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