Our recipe this week is a classic carrot soup, perfect for the chilly November days. This recipe is taken from Sue Lawrence’s Scottish Soup Bible, which celebrates the enormous range of Scottish soup using fresh seasonal produce.
Carrot Soup from The Scottish Soup Bible by Sue Lawrence
Carrots are ubiquitous in Scotland, a few added to everything from soups and stews to cloutie dumplings and cake. Sometimes it is good to make a tasty soup based almost solely on carrots, for their wonderful flavour – and colour!
2 leeks, cleaned and sliced thinly
500g carrots, peeled and sliced
1.2 litres chicken or vegetable stock, hot
25g fine or medium oatmeal
3 tablespoons milk
A good handful of chopped parsley or a fine sprinkling of finely
Melt the butter over a moderate heat, add the leeks and gently fry for 5 minutes. Add the carrots and fry for a further 5 minutes, stirring.
Add the hot stock and some salt and pepper. Bring to the boil and simmer for about 20 minutes or until the vegetables are tender.
Meanwhile, soak the oatmeal in the milk for 15–20 minutes, adding this mixture to the soup after the initial 20 minutes of simmering, and continue to cook, stirring regularly, for another 15 minutes. Tip into a blender or liquidiser and liquidise, checking the seasoning as you blend.
Serve piping hot, with some parsley or tarragon sprinkled on top.