German Carrot Soup
By: Johan Van Tonder
Published: Monday, May 16, 2011 - 2:03am

Ingredients




450 grams /1 lb Carrots peeled and sliced
2 Bay Leaves
1 Litre / 1.25 pts Chicken Stock
5 grams / 1 tps Sugar (preferably Brown)
75 grams / 3 oz Butter
3 medium Onions peeled and quartered
1 large cooking Apple, peeled, cored and sliced
salt and freshly ground pepper
choped Chervil or Coriander leaves

Preparation

1 Put the Carrots, Bay leaves, Sugar and Chicken stock in a pot and bring to the boil, simmer until the Carrots are soft. 2 While simmering, melt the butter in a frying pan and fry the Apples and Onions until soft and light brown with the salt and pepper 3 Add to the Carrots and cook until all the vegetables are soft. 4 Remove the Bay leaves 5 Liquidize or press through a sieve until extremely smooth 6 Reheat and serve with chopped Chervil or Coriander leaves 7 Serves two if you are soup lovers 8 An alternative to this recipe is to add a small Potato to the Carrots.  I also add halve a tps. Angostura Bitters, a Tsp of Sherry or Brandy and some choped Prawns or Shrimps when I want to get close to Heaven for a short while. 9 You and your friends will not believe this recipe for the rest of your life.