This was originally my Nana’s recipe, which I inherited from my mom and is still a firm favourite in the family. I have on many a cold evening done this moreish recipe as a starter for friends and they all seem to ask for the recipe.
1 large onion peeled and sliced
2 medium potatoes peeled and diced
1 packet carrots peeled and chopped
1.5 litres chicken stock
Salt and pepper to taste
Pinch of dried sweet basil
- In a pot, melt the butter and glaze the onion and potatoes for 5 minutes.
- Add the carrots and stock, salt, pepper and basil and simmer until the carrots are tender.
- Remove from the heat and liquidise.