Cream Of Potato And Carrot Soup - cooking recipe

Ingredients

1/4 lb carrot, peeled and diced
1/4 lb potato, peeled and diced
1 cup vegetable stock
1/2 oz chives, finely chopped, a few stalks reserved to garnish
1/4 oz parsley, finely chopped, plus extra to garnish
1/4 cup milk

Preparation

Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.
To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.