My kid’s most favourite soup EVER!
Carrot Soup Recipe
4 large Baking Potatoes
knob of butter
chicken stock (if using cubes, around 4-5)
small tin of evaporated milk
small carton single cream
1-2 teaspoons of mild curry
salt and pepper.
Peel and roughly chop all the veg. Melt the butter in a pan and add all the veg to sweat for a few minutes. Cover the veg in stock, simmer for an hour.
Whiz up the veg into a puree, add evaporated milk, curry powder, cream and season with salt and pepper…enjoy
I always make my own stock, for soups or casseroles etc. Sometimes I may buy a store bought stock, however, I do tend to find them a bit to salty. Everytime we have a beef joint, or chicken, save the bones and make a stock, very simple to make, and, you can freeze it for when you want to use it.
I start by making my own stock, there are some good stocks out there in your supermarket, but I often find them too salty, so I prefer to make my own stock, which is super easy to do, whenever you have meat on a bone, use the bones to make the stock.
Raw or Cooked Bones
4 Pints of Cold Water
1 chopped turnip (or parsnip)
2 chopped carrots
2 chopped celery
throw the bones in a large soup pan, and cover with cold water, add 1tsp of salt to each 2 pints of water. Bring slowly to the boil, spooning of scum
When stock is half cooked, add the chopped veg. Bone stock should boil steadly for around 4hrs. Strain and use, or, you can freeze it in batches for future soups or recipes requiring stock.
Any meat that has come away from the bone, give it to your dog, or your neighbours dog, they will love you forever!