Carrot Soup
Ingredients:
- carrots 455 gms
- celery 115 gms
- onion 55 gm
- stock 885 ml
- butter 30 gm
- refined flour 15 gm
- salt to taste
- pepper a pinch
Method:
Wash, scrape and dice carrots to even sized pieces. Peel and chop onion, wash and chop celery. Put the stock in a pan. Season with salt and pepper
add prepared vegetables and simmer till quite tender. Mix the flour to a smooth paste with butter. Add to the soup and simmer 10 minutes longer.