Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2009

Cream of carrot and ginger soup
Buy the butter, carrots and onions in the market and then buy the bay leaf and ginger in the shop in Swain’s Lane. Serve one of the wonderful cheeses from Forks deli, and with a bottle of wine from Corks off-licence you will have a perfect supper and all will be happy…hopefully. Buy either spring daffs from the market or more exotic ones from the florist.

Ingredients
Serves 4
50g butter
700g carrots, peeled and chopped
2 onions, peeled and chopped
1 bay leaf
1 knob fresh ginger, peeled and grated
30 fl oz chicken stock
Salt and freshly ground black pepper
5 fl oz double cream.

Method
Melt the butter in a large heavy-based saucepan and gently sauté the carrots, onion, bay leaf and ginger for about three minutes.
Add the chicken stock, salt and pepper and cook for 15 minutes.
Remove the bay leaf and blend until smooth.
Return to the saucepan and add the cream and check seasoning.
Serve hot.

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