CAMELOT FANTASIES

Carrot soup

Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients for six to eight

2 oz. (50g.) butter
1 lb. (450g.) onions, peeled and thinly sliced
1 tablespoon plain flour
1 1/2 lb. (700g.) carrots, peeled and thinly sliced
3 pints (1.7 litres) stock
Salt and pepper
2 teaspoons mild curry powder
2 tablespoons water
Cauliflower sprigs, blanched for garnishing
Croutons for garnishing

Heat the butter in a large, heavy-based saucepan. Dust the onion rings with the flour and cook them gently in the butter, stirring well, until they are soft and golden after 10-15 minutes.

Add the carrots and the stock, and season with salt and pepper. Bring to the boil and simmer with the pan uncovered for about 30 minutes, or until the carrots are soft.

Pass the soup through a sieve or food mill and return it to the pan. Mix the curry powder to a smooth paste with the water. Stir it into the soup and simmer gently for 15 minutes. Serve hot, garnished with cauliflower sprigs and croutons.