Carrot And Chive Soup
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 plain flour
Croutons or thick bread - toasted
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.