Ingredients
A simple yet luxurious carrot soup recipe topped with fresh
chives that takes just 10 minutes to prepare. Go on, let your hob
do all the work tonight...
- 2tbsp olive oil
- 600g (1 1/4lb) carrots, chopped or grated
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 1/2l (48 fl oz) chicken stock
- 100ml (3 1/2 fl oz) whipping cream
- Chives, snipped, to serve
Method
- Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and celery, and fry for about 5 minutes. Add the stock, bring to the boil and simmer gently for 25 minutes, or until tender.
- Remove the soup from the heat and leave to cool slightly before blending until smooth.
- Whip the cream until it forms soft peaks. Ladle the hot soup into teacups and spoon 1 tbsp whipped cream on each. As the soup heats the cream, it will smooth out on the top. Sprinkle with snipped chives and celery salt.
Top tips
The soup can be made up to 2 days in advance. Serve topped with freshly whipped cream.
