Carrot, Tomato and Rocket Soup<p>
Serves: 4<p>
Ingredients<p>
Butter<br>
2 medium onions, finely chopped<br>
2 tsp ground cumin to taste<br>
8 medium carrots, peeled and chopped<br>
5 tomatoes, chopped<br>
handful rocket, chopped<br>
salt and pepper<br>
2 pints pre-heated chicken stock<br>
cream fraiche<p>
Instructions<p>
1. Melt Butter and soften onions. Add cumin, carrots and tomatoes. Stir and cook gently for a couple of minutes.<p>
2. Add hot stock, simmer until carrots are al dente and tomatoes have disintigrated.<p>
3. Add most of the chopped rocket, saving a small amount to garnish. Add salt and plenty of black pepper. When the rocket has wilted and the carrots are cooked, liquidise or pass through a sieve.<p>
4. Serve with a dollop of cream fraiche and sprinkle remianing rocket leaves on top.<p>
Serves: 4<p>
Ingredients<p>
Butter<br>
2 medium onions, finely chopped<br>
2 tsp ground cumin to taste<br>
8 medium carrots, peeled and chopped<br>
5 tomatoes, chopped<br>
handful rocket, chopped<br>
salt and pepper<br>
2 pints pre-heated chicken stock<br>
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cream fraiche<p>
Instructions<p>
1. Melt Butter and soften onions. Add cumin, carrots and tomatoes. Stir and cook gently for a couple of minutes.<p>
2. Add hot stock, simmer until carrots are al dente and tomatoes have disintigrated.<p>
3. Add most of the chopped rocket, saving a small amount to garnish. Add salt and plenty of black pepper. When the rocket has wilted and the carrots are cooked, liquidise or pass through a sieve.<p>
4. Serve with a dollop of cream fraiche and sprinkle remianing rocket leaves on top.<p>