Submitted by Ann

A beautiful soup which a friend in Rostrevor served us last time we were visiting. Her brother-in-law has a restaurant in Dundalk and she got the recipe from him. Just looked through my wee filing cabinet and found it. It is very filling, but lovely.

Ingredients

1 lb carrots

2 lbs potatoes

6 cloves garlic

2 medium onions (good size)

3 beef stock cubes (by the way, always use a good beef or chicken cube, like Just Bouillon.

approx 2½ pints of boiling water

salt and pepper to season (I use freshly ground black pepper) oil for frying

fresh cream for serving

Method

Place potatoes, carrots, stock cubes plus salt and pepper into the boiling water. Bring to the boil and allow to simmer. Whilst soup is simmering, cut up onions and garlic (I use a garlic press) and lightly fry in the oil. Add to soup mixture.

When potatoes and carrots are ready, then blend the mixture.
Add fresh cream when serving

28/08/2007