Potage Crecy (Carrot Potage)

Serves 6

from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia pub 1996

10 carrots
1 potato
1 onion
2l water or stock
1 Tbsp tomato paste
1 Tbsp butter
Salt & pepper to taste
2 Tbsp double cream (optional)
1 Tbsp chopped parsley
1. Slice the carrots, potato and onion. Put them into the soup pot with the water, tomato paste and butter. Stir well and cook slowly, covered, over low heat for about 1 hour.
2. When the soup is done, pour it through a strainer, gently rubbing the vegetables through it (or blend in a blender).
3. Reheat the soup. Add salt, pepper and cream. Stir thoroughly. Serve the soup immediately, garnishing the top with parsley.