Carrot Soup
1lb carrots
small onion
1oz butter
11/4 pt water
chicken stock cube
2 pieces orange peel
salt & pepper
1 bay leaf

Peel and slice carrots and onions and cook gently in butter in a covered pan for 5 minutes. Pour on the water, crumble in the stock cube and add the pieces of orange peel (peel orange with a potato peeler). Add the bay leaf and seasoning and bring to the boil. Simmer for 15 minutes. Cool slightly, remove bay leaf and then sieve or liquidise. Reheat, adjusting seasoning and serve.
This soup freezes well.