Pea and Carrot Soup

Pea and Carrot Soup

Pea and Carrot Soup

Cook Time
25 Minutes
Ingredients
8
Servings
4
English Garden Soup
Ingredients
  • 25 gram (1 ounce) butter

  • 675 gram (1 1/2 pounds) potatoes, cut into cubes

  • 1 large carrot, diced

  • 1 leek, sliced

  • 2 tablespoons flour

  • 1.1 litre (2 pints) vegetable stock

  • 100 gram (4 ounce) peas

  • 2 teaspoon Flat Leaf Parsley

Key Products
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g

Instructions

  • 1 Melt the butter in a large saucepan. Fry all the vegetables except peas for 3-4 minutes. Add flour and cook for 30 seconds.
  • 2 Blend in the stock. Bring to the boil, stirring and simmer for 10 minutes. Add the peas and Parsley and simmer for a further 5 minutes, or until the vegetables are tender.