Monday, 22 February 2010

Golden Soup

I love my ministry of Food leaflets. I imagine my grandmothers following the recipes and conjuring up simple meals and treats from the tiny bounty in their wicker shopping baskets.
This recipe is so modestly simple and it tastes lovely with lots of warm bread and butter.

serves four

2 1/2 Pints of water
2-3 Level teaspoons of salt
3/4 - 1 lb Carrots, coarsely grated
1/2 oz Dripping or margarine (I used butter)
2 Level tablespoons semolina
1/4 Level teaspoon pepper
2 Level tablespoons chopped parsley or watercress

Bring the water and salt to the boil, add the carrots and fat and boil gently for 10 minutes, or until tender. Blend the semolina and pepper to a smooth paste with a little cold water, add some soup, mix well and return to the pan. Stir until it boils and boil gently for 5 minutes. Serve hot sprinkled with chopped parsley or watercress.

1 comment:

  1. I love that there's semolina added to this soup-looks delicious.