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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
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.
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