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Carrot and Cranberry Soup    Veg  HT  SP  40mins

 

Serves 4-6    Hot  Vegetarian  Vegetables  Vegetable  Fruit  Soup  Gluten Wheat Free  Eggless

Ingredients
240ml/8fl.oz. Milk
5 Large Carrots, chopped
100g/4oz Fresh or Frozen Cranberries
930ml/32fl.oz. Water
2 tbsp Butter
Salt and White Pepper

Instructions

1. Place the milk in a medium saucepan and bring almost to boiling point.

2. Add the remaining ingredients, bring back to the boil then reduce the heat and simmer for 20 minutes.

3. Drain off most of the liquid into a jug then mash the remaining solids in the pan with a potato masher.

4. Gradually add the liquid back to the saucepan, mix well, bring to the boil and serve immediately.
 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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