Carrot Soup

Name: Carrot Soup
Yield: 4
Ingredients: 2 tablespoons of olive oil; 2 medium onions, chopped; 3 cups of grated carrot (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 until stiff peaks form; 1 tablespoon of lemon juice; 1 teaspoon of cayenne pepper; Salt to taste

1
2 tablespoons of olive oil
2
2 medium onions, chopped
3
3 cups of grated carrot (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 until stiff peaks form
8
1 tablespoon of lemon juice
9
1 teaspoon of cayenne pepper
10
Salt to taste

Ingredients

1
2 tablespoons of olive oil
2
2 medium onions, chopped
3
3 cups of grated carrot (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 until stiff peaks form
8
1 tablespoon of lemon juice
9
1 teaspoon of cayenne pepper
10
Salt to taste

Directions

1
In a large pan with the olive oil, sauté the onions and carrot over moderate heat, stirring occasionally, for 4 minutes
2
Add the wine, increase the heat, and let it simmer
3
Add the parsley, chicken broth, and salt
4
Simmer at low heat for 20 minutes, covered
5
Remove from heat and serve
6
In each serving, place a spoonful of whipped heavy cream mixed with lemon juice and sprinkled with cayenne pepper
7
387 calories per serving