Carrot Soup

                                                                                           

I went to a resaurant that serves "breakfast at any time" - so I ordered French Toast during the Renaissance.                                        

The Carrot is a versatile vegetable, rich in mineral salts, vitamins B,C,D,E and contain carotene which the body coverts to vitamin A.

They have also been around for a long time. 5,000 years ago they were found growing in an area that is now Afghanistan. The Egyptians grew them 2,000 years ago. The Romans grew them, but none of the carrots they grew were orange. They were purple, white, black, red, green and yellow, in fact any colour except the one we have come to expect. It wasn’t until the 15^th century when Dutch agriculturists cross bred a yellow variety with a red one that we got the familiar orange variety.

So, thanks to the Nationalistic Dutch (Orange being the colour for the Prince of Orange) we have a vegetable that is colourful and good for you too.

F Watson.

1 oz of butter

1 lb of carrots

1 onion

1 stick of celery

1 ½ pints of stock, Chicken

Salt and pepper

Clean and grate carrots

Grate onion

Chop stick of celery

Melt butter in a large saucepan

add the grated vegetables

Put lid on pan and cook gently

until vegetables soften,

approximately 10 minutes

Add 1 pint of stock and simmer for 15 minutes

Allow to cool a little, liquidise and return to the pan

Add the other ½ pint of stock and season if needed