|
Ingredients
|
For 4
|
For 100
|
|
Carrots
|
455gms
|
11.3kg
|
|
Celery
|
115gms
|
2.8kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Stock
|
885ml
|
21 litre
|
|
Butter
|
30gms
|
680gms
|
|
Refined flour
|
15gms
|
340gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
Wash, scrape and dice the carrots into even-sized pieces. Peel
and chop onions, wash and chop celery. Put the stock in a pan. Season with salt
and pepper, add prepared vegetables and simmer till quite tender. Mix the flour
to a smooth paste with butter. Add to the soup and simmer for 10 minutes
longer.
