Fresh sage is often unavailable during the winter months, but dried sage may be used instead. Soak it first in a tablespoon of warmed white wine.
PREP TIME: 15 min
COOK TIME: 1 h
READY TIME: 1 h 15 min
CALORIES: 87 Kcal
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- 25 g (1 oz) butter
- 1 large onion, finely chopped
- 750 g (1 ½ lb) carrots, finely sliced
- 900 ml(1 ½) pints Vegetable Stock
- 1 tablespoon chopped fresh sage
- Salt and pepper
- Sprigs of fresh sage, to garnish (optional)
1 Melt the butter in a large heavy based pan, add the onion and gently fry until soft but not golden, then add the carrots and stock. Season with salt and pepper.
2 Bring to the boil and simmer uncovered for about 30 minutes.
3 Puree the soup in a food processor blender until smooth, then return to a clean pan and add the chopped sage Bring to the boil and simmer for another 15 minutes.
4 Serve garnished with sage sprigs.
Calories: 87 Kcal
Protein: 2 (g)
Fat: 4 (g)
Carbs: 0 (g)