Carrot soup with dill and mustard from Herbs (River Cottage Handbook No. 10) (page 169) by Nikki Duffy
- carrots
- celery
- crème fraîche
- dill
- Dijon mustard
- onions
- vegetable stock
- rapeseed oil
-
EYB Comments
Can substitute chicken stock or water for vegetable stock.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.