| The CRYPT Mag |
From "Cooking with Essbee"
Ingredients:- (Serves 4)
1lb Carrots
1 Medium sized Potato
1 Small Onion
Small bunch of Fresh Corriander
1 Dessert spoon Sunflower Oil
Salt & Pepper
2½ Pints Water
Method :-
Put the water into a saucepan that will hold at least four pints of
liquid, and bring to the boil.
Scrub the potato and carrots, peel if not organic, and chop finely. Put
the potato and carrots carefully into the pan, when the water comes
back to the boil turn down the heat and leave to simmer with the lid on
the pan.
Peel and chop and the onion, in a separate pan on a moderate heat, fry
in the sunflower oil. When the onion is soft and golden add to the
contents of the saucepan.
Leave the soup cooking and wash the coriander then chop it very finely.
Test the vegetables in the soup, the carrot and potato need to be quite
soft, in fact the softer the better as it makes the next bit easier.
Blend the soup.
Finally, add the chopped corriander to the soup, stir and season to
taste.
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