A simple carrot soup which most children enjoy.
2 tablespoons butter
(or half butter, half oil)
1 large onion finely chopped
scrubbed and sliced
4 cups (32 fl oz) vegetable stock
Salt and pepper, to taste
1 cup (8 fl oz) milk
Pinch of grated nutmeg
1/cup (4 fl oz) cream or evaporated milk
In a large, heavy based saucepan, cook the butter, onon and carrots over low heat, tightly covered, for 15-20 minutes. Stir now and then. The vegetables must not brown, but this slow cooking brings out the flavours and makes all the difference to the soup.
Add the stock or water, bring to the boil, then simmer for 30 minutes or until the carrots are quite tender. Cool slightly, then puree in a blender or food processor, return to heat and season to taste. Stir in milk, nutmeg, cream or evaporated milk and bring almost to the boil. Serve with crisp, freshly made croutons.
Note: If liked, rub the croutons lightly with a cut clove of garlic.