Creamy carrot soup

Serves 4

• 1 medium-size onion
• 0 cloves garlic
• 1 knob butter
• 550g carrots
• 12 litres hot stock
• 215g thick cream
• 0 black pepper
• 0 Parsley

Step 1
In a covered pan, fry the onion and garlic in a knob of butter until very soft, but not brown.

Step 2
Add the carrots to the softened onion, and cook until soft, then add the hot stock and simmer for at least half an hour.

Step 3
Leave the soup to cool a little, then blend smooth.

Step 4
Stir in 150ml of the cream, check for seasoning, then chill in the fridge for 30 minutes.

Step 5
Meanwhile, whip the remaining cream.

Step 6
When the soup is cool, serve with small dollops of the whipped cream, and a sprinkling of chopped parsley.