Serves 6
1 lb (450g) carrots
1 medium-sized onion
1 large potato
2 pints (1.1 litres) chicken stock salt and freshly milled pepper
1 sprig thyme
6-8 parsley sprigs
Peel and slice the carrots. Peel and finely chop the onion. Peel and dice the potato. Melt the butter in a large saucepan over low heat. Add the onion and fry gently for about 5 minutes until soft and lightly browned. Stir in the stock and bring to the boil.
Add the carrot and potato, the sprig of thyme, and a seasoning of salt and pepper. Lower the heat and simmer gently, covered, for about 40 minutes until carrots are tender. Add the sprigs of parsley and cook for a further 1 minute, then draw off the heat. Discard the thyme.
Pass soup mixture through a food mill, or puree in an electric blender or food processor. Return the soup to the rinsed pan. Reheat and check seasoning. Ladle into warmed soup bowls and serve. Carrot and parsley soup is very filling and makes a good snack or light lunch.