Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 36

This pretty soup is pale golden and flecked with pieces of green leek, orange carrot and chopped fresh green herbs. It’s very cheering and uplifting on a winter’s day.

SERVES 4

2 large carrots, sliced

4 leeks, sliced

1 tbsp olive oil

850ml (1½ pints) vegetable stock or water

a pinch or two of freshly grated nutmeg

salt and freshly ground black pepper

4 tbsp chopped fresh chervil or flat-leaf parsley

In a large saucepan fry the carrots and leeks together in the oil for 10 minutes without browning.

Add the stock or water and cook gently for 30–40 minutes or until the vegetables are tender.

Blend, leaving some texture to the soup. Season with nutmeg, salt and pepper and stir in the chopped chervil or parsley just before serving.