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  The original source of this receipt isn’t known. Can you help? [email protected]Carrot and Mint Soup For 4 1 1/2 lb Gram Carrots, sliced 1 Medium Onion, sliced 1 oz Butter 1 pint stock 1 pint milk 2 Tablespoons Fresh mint, chopped Worcestershire sauce Salt and pepper Melt the butter, add carrots and onion and cook for 5 minutes. Add stock and milk, cover and simmer gently for 15-20 minutes until the vegetables are soft. Puree until smooth. Add the chopped mint, Worcestershire sauce and seasoning. Serve hot or well chilled, garnished with fresh mint.  |
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