Carrot and Parsley Soup
Carrot and Parsley Soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.
Servings 4 people
Equipment
- 1 Digital scales
- 1 Measuring spoons
- 1 Chopping Board
- 1 Kitchen knife
- 1 Electric Kettle
- 1 Measuring jug
- 1 Large saucepan
- 1 Wooden spoon
- 1 Hand blender or liquidiser
- 1 Soup ladle
Ingredients
- 30 g / 1oz unsalted butter
- 1 tbsp vegetable oil
- 600 g / 1lb 6oz carrots roughly chopped
- 2 celery stalks chopped
- 1 large onion diced
- 65 g 1 large bunch curled or flat leaf parsley head cut in three, stalks discarded
- 3 garlic cloves crushed
- 900 ml / 1 ½ pints vegetable stock (made with 2 quality stock cubes)
- 200 ml / 7fl oz milk
Instructions
- In a large pan melt the butter and oil. Add the chopped onion, celery and garlic and sweat for about 8 minutes under a lid on a lowish heat. Stir occasionally until softened.
- Increase the heat, add the carrots and stir constantly for about 2 minutes.
- Add the vegetable stock, bring to the boil, then lower heat and simmer with a lid on for about 10 minutes or until the carrots are tender.
- Add the parsley and simmer for another minute until wilted.
- Pour in the milk and blend until smooth with a hand blender (or cool a little and pop into a liquidiser).
- Reheat and season if wished (we didn’t find it necessary).
- Serve with a garnish or garlic croutons and parsley if wished and plenty of crusty bread for dipping.
Video
Notes
I highly recommend doubling this recipe as it’s so delicious, you’ll be wanting more the next day!
Do read the post as I often get questions that have been answered in the text above the recipe.