Carrot and Potato soup

Friday 10.12pm

Another simple soup, quite plain with the main ingredients grated for a crunchier texture.

- Peel and chop an onion and a couple of cloves of garlic along with a chopped slice of bacon ( unless you are vegetarian, in which case leave out the bacon)
- Fry them gently in a little olive oil and a quarter inch slice of butter - Meanwhile peel and grate 3 carrots and two potatoes
- Put these in the pan with the onions etc and stir about a bit for a couple of minutes
- Pour over two and a quarter pints of vegetable stock
- leave to simmer gently until everything is cooked, as the ingredients are grated this will not take long, fifteen minutes or so
- check for salt and pepper and add the juice of a small lemon before serving

I cooked this for the family dinner so I made twice my usual quantity, two pints of soup will feed 4 or five people. I had mine with some chopped chives from the garden and a big splodge of philadelphia cheese. Oh . . . . and some walnut bread of course.