Monday, August 30, 2010

carrot and lemon soup

improvised from a recipe in Midweek Meals Made Easy..

1 tbsp olive oil
1 onion, finely chopped
3 carrots, finely chopped
1 garlic, crushed
600ml chicken stock
juice from a lemon
chopped parsley
salt and pepper
  • heat oil in a large saucepan and fry the onion, carrots and garlic until softened
  • add stock, juice and half of the parsley. bring to boil. reduce heat, cover and let simmer gently 6-8 min or until tender.
  • season with salt and pepper
  • allow to cool before pureeing
  • puree about 3/4 of the soup until smooth
  • return puree to pan and heat until boiling
  • sprinkle the remaining parsley

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