Carrot Soup

Name: Carrot Soup
Yield: 4
Ingredients: 2 tablespoons of olive oil; 2 medium onions, chopped; 3 cups of grated carrots (360g); 1 cup of dry white wine (240ml); 1 tablespoon of chopped parsley; 5 cups of chicken broth (1.2l); 1 cup of heavy cream, whipped to stiff peaks; 1 tablespoon of lemon juice; 1 teaspoon of paprika, hot; To taste salt

1
2 tablespoons of olive oil
2
2 medium onions, chopped
3
3 cups of grated carrots (360g)
4
1 cup of dry white wine (240ml)
5
1 tablespoon of chopped parsley
6
5 cups of chicken broth (1.2l)
7
1 cup of heavy cream, whipped to stiff peaks
8
1 tablespoon of lemon juice
9
1 teaspoon of paprika, hot
10
To taste salt

Ingredients

1
2 tablespoons of olive oil
2
2 medium onions, chopped
3
3 cups of grated carrots (360g)
4
1 cup of dry white wine (240ml)
5
1 tablespoon of chopped parsley
6
5 cups of chicken broth (1.2l)
7
1 cup of heavy cream, whipped to stiff peaks
8
1 tablespoon of lemon juice
9
1 teaspoon of paprika, hot
10
To taste salt

Directions

1
Heat the olive oil in a pot over moderate heat and sauté the onions and carrots, stirring occasionally, for 4 minutes
2
Add the white wine, increase the heat, and let it evaporate
3
Add the parsley, chicken broth, and salt
4
Simmer over low heat with the lid on for 20 minutes
5
Remove from heat and serve
6
In each serving, place a spoonful of whipped cream mixed with lemon juice and sprinkled with paprika
7
(387 calories per serving)