Recipe: Quick and easy soups for spring. By Joy McClellan
Carrot and orange soup
1 medium onion, chopped 1 medium tin carrots 250ml orange juice
250ml chicken stock
Up to 250ml single cream Salt and pepper
Sweat the onion in butter. Drain carrots and liquidise with onions. Mix in orange juice, stock, seasoning and then cream. Heat through gently and serve.
1-2 onions, nely sliced 175g Stilton, crumbled 50g plain our
1 litre chicken stock
1 bay leaf
250ml single cream Salt and pepper
Sweat onion in butter until soft. Add stilton. Stir with wodden spoon until the cheese melts to form a smooth cream. Add the our and cook for a further 5 mins, stirring continously. Add stock, bay leaf and seasoning and bring to the boil, stirring. Simmer for 15 minutes. Remove the bay leaf, taste and check seasoning. Add the cream and serve immediately.