I finally peeled some carrots to make soup. I'm just giving an estimated guess of measurements here as I didn't bother to weigh anything at the time...that's slapdash for you!
1 large onion, finely chopped
2 oz butter
1 and a half lbs carrots, peeled and sliced
2 pints chicken stock
handful fresh coriander, chopped or 2 tsp dried
Melt the butter in a large pan. Add the chopped onion and soften gently for a five minutes. Add the carrots and cook for a further five minutes. Add chicken stock and coriander and cook for about half an hour until softened.
Liquidise in food processor in batches. Return to the pan, season and heat through to serve.
Meanwhile in the garden the winter jasmine is flowering away cheerfully. A summer jasmine grows on this same trellis, but isn't quite so pretty right now...that's because I took the secateurs to it for a major prune, something I'd been putting off for several years...and broke my secateurs in the process.
It'd got to the stage where it had wrapped aroung the guttering and threatened to take over the garage roof. Hope the poor plant recovers because it looks in a very sorry state...just a few bare sticks!