Instruction manual

By keeping this simple, the full
natural flavour of the carrots comes
to the fore, underlined by a hint of
fresh herbs. This is a great low calorie
soup which is quickly blended until
smooth with the Dualit hand blender.
Thyme, coriander or basil can be
used instead of tarragon.
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• Peel, top, tail and chop the
carrots and place in a saucepan
with the oil. Heat until sizzling,
then cover and cook on a gentle
heat for 5 minutes. Add two
sprigs of tarragon, the stock and
salt and pepper to taste
• Bring to the boil, add the lemon
zest and simmer for 15 minutes
until the carrots have softened.
Remove the zest and pour off half
the stock into a heat-proof jug
• Using the Dualit hand blender,
whiz the carrots in the pan until
smooth and creamy. Return the
saved stock, and bring back to
the boil. Add lemon juice to taste
and check for salt and pepper
•
TToo sseerrvvee::
sprinkle with some
chopped tarragon and small
dollops of crème fraîche/yogurt
CARROT, LEMON AND TARRAGON SOUP (serves four)
SOUPS
Homemade mushroom soup is a treat,
and needs few ingredients to make it
special. Choose full flavoured chestnut
mushrooms, and for real luxury
add some dried ceps or porcini
mushrooms. Soak them in hot water
for ten minutes or so to reconstitute
before using.
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17
CREAM OF MUSHROOM...
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