Chilled Carrot Soup

Preamble
From Drue Heinz

Ingredients
1 medium Onion sliced
4 cloves Garlic crushed
2 oz (4 tablespoons) Butter
1 lb Carrots scraped
2 pints (5 cups) good Stock or tinned Consomme
1/2 pint (1 cup) Cream
4 tablespoons Whipped Cream
1 tablespoon chopped Parsley

Method

Fry the sliced onion with the garlic in the butter in a covered pan until very soft, but not browned. While the onions are cooking, chop up the carrots and add them to the onions. Add the hot stock and simmer for at least an hour. Allow to cool. Put through the blender, then stir in the cream. Add salt and pepper to taste. If the garlic is too elusive, add another crushed clove or two; the soup must not have a strong garlic flavour - a good hint, but no more. Chill. Serve with small dollops of whipped cream and a sprinkling of chopped parsley.

Remarks
Appeared on an autumn menu from the 1978-79 menu folder: "Chilled Carrot Soup $2.50" Mentioned in a review by Peter Russell-Clarke (Truth Newspaper), May 19, 1979