1 large brown onion, finely chopped
500 g sliced carrots
1 tin tomatoes (about 540g)
4 cups of chicken stock
Salt, pepper and pinch of sugar
½ cup cream,
Melt butter, sauté onion until golden, add carrots and cook until golden. This preliminary cooking add to the flavour of the soup. Add tomatoes and chicken stock, salt, pepper and sugar. Cover and cook gently for about 45 minutes. Then put through a blender or for best results use a stick blender. Reheat; add the cream before serving and stir. Sprinkle the top of each sever with 1 teaspoon finely chopped parsley or chives.
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