Possum’s Recipe Book

Carrot And Chive Soup

Serves 4-6

4 cups chicken stock
2 cups of milk
3 large carrots – finely chopped
2 parsnips – finely chopped
2 sticks of celery – finely sliced
Handful chives – finely sliced
1tbsp butter
1tbsp plain flour
Sea salt
Black pepper
Croutons or thick bread - toasted
Method
 
Heat butter in a saucepan and add the carrot, parsnip & celery.
Cook in the butter without browning for 15 minutes.
Add  the stock and cook until the vegetables are tender 20-30mins.
Puree vegetables using a handheld blender in the saucepan.
Add the milk, chives, salt & pepper and bring gently back to the boil.
If you would like a thicker soup, mix the flour and 
a little milk or water, pour it into the soup and stir and 
cook for about 10mins.
 
Serve with croutons or toasted thick bread.