Soup
serves 4
45g / 11/2oz butter or margarine
2 shallots, finely chopped
6 carrots, peeled and diced
2 potatoes peeled and diced
1150ml / 2 pints chicken stock or
vegetable stock
570ml / 1 pint water
30ml / 2 tbsp basil, chopped
1 bay leaf
pinch of nutmeg
juice of 1/2 lemon
salt & pepper
140ml / 1/4 pint cream
Garnish
Fresh basil leaves
Melt the butter or margarine in a heavy-based pan and cook the shallots over a gentle heat to soften.
Add the carrots and potatoes and cook for 2 minutes, stirring occasionally. Add the stock, water, basil, bay leaf, nutmeg, lemon juice, salt and pepper and cook for 20-25 minutes.
When the vegetables are tender, remove the bay leaf, and allow the soup to cool slightly.
Puree in a food processor or blender and return to the pan, add
the cream and
reheat gently, being sure not to bring to the boil.
Serve with the garnish.