Hello All!
Here are a few Robert Carrier soup recipes. I was digging through his books 
looking for some New England recipes and found these. They lok quite fun and 
easy.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Fresh Spinach soup
 Categories: Starters, Soups, Vegetables, British
      Yield: 4 Servings
      1 kg Fresh spinach leaves
      4 tb Butter
           Salt
           Freshly Ground Black Pepper
    300 ml Double cream; (heavy)
    300 ml Chicken stock
  Wash the spinach leaves, changing water several times; drain them
  thoroughly. Put spinach in a thick bottomed saucepan with butter and
  simmer gently, stirring continuously, until spinach is soft and
  tender.
    Whisk in electric blender, or put through a wire sieve. Season to
  taste with salt and pepper. Combine with cream and chicken stock and
  heat through, without boiling. serve immediately.
    Recipe "The Robert Carrier Cookbook"
    Mmed IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Vernon Jarratt's Leek and Pumpkin soup
 Categories: Starters, Soups, Vegetables, American
      Yield: 6 Servings
    500 g  Pumpkin
    250 g  Potatoes
      1    Spanish onion
      4 tb Butter
    115 g  Fresh haricot or broad beans
     20 fl Milk
           Salt & cayenne pepper
      2 md Leeks; cut in strips
     20 fl Chicken stock; hot
    115 ml Double cream; (heavy)
      4 oz Cooked rice
      2 tb Parsley or chervil; chopped
  Peel and dice pumpkin and potatoes. Chop onion and simmer in half the
  butter until golden. Add diced pumpkin and potatoes, beans and milk.
  Bring to a boil and simmer for 45 minutes, stirring from time to time
  to prevent scorching. Strain through a fine sieve into a clean
  saucepan or put through a blender;  season to taste with salt and
  cayenne.
    Cut leeks into fine "julienne" strips and sweat them in the
  remaining butter. (Soft but not coloured over very gentle heat IMH).
  Add to the soup along with the hot chicken stock, and bring slowly to
  the boil. Just before serving, stir in cream, boiled rice and chopped
  herbs.
    Recipe "The Robert Carrier Cookbook".
     MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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