Summary

Ingredients

• 300 g carrot (s), peeled
• 100 g peas, frozen
• 750 ml vegetable stock
• 2 tablespoon margarine, vegetable
• 2 tablespoon, heaped flour
• salt
• pepper
• 1 pinch (s) nutmeg
• possibly vegetable stock powder

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Instructions

1. Halve or quarter the carrots depending on their thickness and then cut into small pieces. The quantities of vegetables can of course also be varied. You can e.g., take fewer carrots and more peas.
2. Cook the carrots and the frozen peas in the vegetable stock for about 15 minutes, until the carrots are soft. Then pour the cooked vegetables through a sieve and collect the broth in a container.
3. Melt the margarine in the same pot and add the flour. Mix the roux properly with a whisk. Then add the collected broth to the roux while stirring constantly with the whisk and then bring to the boil again until a nice creamy consistency is obtained. Then season with the spices and mix in the cooked vegetables.
4. Tastes best with potatoes or fried potatoes. Or simply with a slice of bread and butter.