Thick Cream of Vegetable Soup Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

1 onion, sliced
3 carrots, sliced
3 celery sticks, sliced
1 turnip, chopped
1.2 liters/2 pts/5 cups Chicken Stock
Salt and freshly ground black pepper

15 ml/1 tbsp caster (superfine) sugar

15 ml/1 tbsp single (light) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the vegetables until golden brown. Add the stock, bring to the boil, cover and simmer for 1 hour. Puree in a food processor or blender, then return the soup to the pan. Season to taste with salt, pepper and the sugar, stir in the cream and reheat gently before serving.