2 tablespoons of olive oil
2 medium onions (200g), finely chopped
3 large grated carrots (360g)
1 cup of white wine (240ml)
1 tablespoon of parsley, finely chopped
5 tablets of chicken bouillon, dissolved (1.2 liters)
1 cup of fresh heavy cream (240ml)
1 tablespoon of lemon juice
1 teaspoon of paprika, for dusting
2 tablespoons of olive oil
2 medium onions (200g), finely chopped
3 large grated carrots (360g)
1 cup of white wine (240ml)
1 tablespoon of parsley, finely chopped
5 tablets of chicken bouillon, dissolved (1.2 liters)
1 cup of fresh heavy cream (240ml)
1 tablespoon of lemon juice
1 teaspoon of paprika, for dusting
In a medium saucepan with the olive oil, sauté the onion and carrots over medium heat, stirring occasionally, until the onion is tender (about 4 minutes)
Add the wine, increase the heat, and let it evaporate
Add the parsley and chicken bouillon, mixing well
Lower the heat, cover the saucepan, and cook for about 20 minutes
Divide among four deep plates
In a blender, whip the heavy cream until stiff peaks form and add the lemon juice
Distribute the whipped cream among each plate, dust with paprika, and serve immediately
Serves 4; approximately 387 calories per serving
