Crafts and Life

900 g carrots
110 g butter
225 g onions (chopped)
150 ml dry sherry
half teaspoon salt
freshly milled black pepper
1.15 L stock
2 teaspoons of caraway seeds

First, cut the carrots into even sized pieces, then melt the butter in a saucepan, then add the onions and caraway seeds and saute these very slowly until the onions are golden (about 15 minutes). Then add the sherry, followed by the carrots and the seasoning.

Next, prepare a double sheet of greaseproof paper, large enough to fit over the vegetables in the saucepan, dampen with a little cold water then fit it close over the vegetables. Now put a lid on the pan and with the heat at the lowest possible setting, let the carrots sweat gently in their own juice and the sherry for one hour.

Add the stock and then liquidise the soup or blend it to a purée. Then pass it through a sieve. To serve, reheat gently and pour it into warmed soup bowls and garnish each with a swirl of cream, grated fresh carrot and some croutons.

Serves 10 – taken from the Food Aid Cookery Book