Carrot Soup

500g carrots peeled and sliced
2 cups chicken stock
Big dot of butter 1 cup milk
½ cup cream 2 tsp tarragon

Saute carrots in butter. Add chicken stock and bring to boil. Simmer gently for 20 minutes. Blend all, reheat and add milk, cream and tarragon. Heat gently, don’t boil or it curdles.
Keep warm and dry

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