Potage de crecy - carrot soup

Ingredients

• Carrots: 1/2 kg
• Potato: 1
• Chicken stock: 2 cups
• Onion: 1
• Butter: 1 tbsp
• Pepper: 1/4 tsp
• Cream: 2 tbsp
• Salt to taste
• Garlic: 2 to 3 cloves

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Preparation

• In a pan or soup pot melt the butter on medium heat and fry the chopped carrot, onion, potato and garlic.
• Add the chicken stock to the pan and boil the vegetables in this.
• Add pepper and mix well. Cook this for about 30 minutes with the lid on.
• Remove from heat and allow it to cool. Pour this in a mixer and blend well.
  
• The puree must be smooth without any lumps.
• Pour it back in to the soup pot or pan. Mix the cream to the puree.
• Serve hot in a soup bowl!
• Add pepper powder while serving for extra flavour!

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