Carrot Soup

Start with the vegetables by cutting them into small pieces.

Melt the butter or fat in a stew pan, put in the vegetables, cover with a close fitting lid and cook gently for 20 minutes, stirring occasionally.

Add the boiling stock or water and the bacon-rinds, and continue the gentle cooking until the vegetables are reduced to a pulp. Pass through a sieve, then add sugar, salt and pepper to taste, re-heat and serve.

The croutons (cut into 1cm squares and fried in vegetable oil until lightly browned) should be served in a separate dish or sprinkled over the top of the soup with a sprig of fresh parsley, when served.