Cream Of Potato And Carrot Soup

1. 1

   Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.

2. 2

   To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.