Clot soup

Instructions

1. Melt the butter in a large pot over medium heat and sweat the chopped onion for 3 minutes.
2. Add the carrots and potatoes, then stir for a few minutes to coat them in butter.
3. Sprinkle over the flour, stir for 1 minute, then pour in the water while whisking to avoid lumps.
4. Add the milk, salt, pepper and nutmeg, then bring gently to the boil.
5. Simmer over low heat for 20 minutes until the potatoes are tender.
6. Lightly mash a few potatoes against the side of the pot to thicken the soup.
7. Stir in the sour cream and chopped dill, adjust the seasoning, then serve hot with rye bread.