For 4 people
Ingredients:
400 g carrots
2 onions
1 small potato
50g butter
400 ml chicken stock
120 g cream
Salt
black pepper
Herbs of your choice (e.g. chives, parsley, etc.)
Pot
Hand blender
Preparation:
Clean and chop the carrots, peel and dice the onions and peel and dice the potatoes as well.
Melt the butter in a pot and sauté the carrots, onions and potatoes for about 8 minutes. Then deglaze with the chicken stock and cover and simmer over low heat for 25 minutes.
Puree the carrot cream soup with a hand blender. Add the cream, bring to the boil again and season with salt, pepper and herbs of your choice.