Published Sunday, 06 June, 2010 by Maggie
Grate the carrots
Peel the potatos and chop into small pieces approx 1cm in size
Add the butter to a pan and metl, add the Carrot and Potato and soften on a low heat so as not to burn them.
Pour in the stock adding a pinck of salt, pepper, and mixed herbs to taste and simmer gently untill the potato is logh and fluffy
Brielfy allow to cool and blend.
Dribble a small amount of cream in and serve!