Name: Chilled Cream of Carrot Soup
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 675 g (1 1/2 lbs) carrots, peeled and roughly chopped; 100 g (4 oz) leeks, washed and roughly chopped; 50 g (2 oz) butter; 75 g (3 oz) cream cheese; 1 papaya, peeled, seeds removed and cubed; 1/2 tsp Nutmeg Ground; 1 tbsp Chives; Schwartz Sea Salt and Black Pepper to season

Ground Nutmeg

Product Information

£1.85/unit, 32g

Chilled Cream of Carrot Soup

Ingredients

8

Servings

4

Ingredients

675 gram (1 1/2 pounds) carrots, peeled and roughly chopped
100 gram (4 ounce) leeks, washed and roughly chopped
50 gram (2 ounce) butter
75 gram (3 ounce) cream cheese
1 papaya, peeled, seeds removed and cubed
1/2 teaspoon Ground Nutmeg
1 tablespoons Chives
Schwartz Sea Salt and Black Pepper to season

COOKING INSTRUCTIONS

1 In a frying pan, sweat the carrots and leeks with butter, but do not brown. Cover with water and leave to simmer. Once vegetables are cooked, blend with a hand blender and put through a sieve.
2 Put back on the heat and season to taste. Remove from the heat and add the cheese and papaya (reserving a few cubes for garnish). Season generously with nutmeg, stir and refrigerate. Serve chilled, sprinkled with chives and papaya cubes.