Serves 2.
Ingredients.
25 grams butter
1 onion, finely chopped
225 grams peeled diced carrots
568 millilitres hot chicken stock
pinch of salt
pinch of finely ground black pepper
100 millilitres single cream.
Method.
1. Place the butter in a bowl and heat on full power for 30 seconds or until melted.
2. Add the onion and carrots and cook on full for 7 minutes, stirring once.
3. Stir in the hot stock, salt, and pepper, blending well.
4. Cover and cook on full for 10 minutes stirring once.
5. Leave to stand for 5 minutes.
6. Pour into a blender or food processor, add the cream and blend until smooth.
7. Pour into a serving bowl and cook on full for another 3 minutes to reheat.
8. Serve with a swirl of cream and a sprinkle of parsley.