Pea and Carrot Soup
English Garden Soup
- 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.