2 tablespoons of olive oil
2 medium onions (200 g), finely chopped
3 large grated carrots (360 g)
1 cup of dry white wine (240 ml)
1 tablespoon of chopped parsley
5 teaspoons of chicken broth tablets, dissolved (1.2 liters)
1 cup of fresh heavy cream (240 ml)
1 tablespoon of lemon juice
1 teaspoon of hot paprika (to sprinkle)
2 tablespoons of olive oil
2 medium onions (200 g), finely chopped
3 large grated carrots (360 g)
1 cup of dry white wine (240 ml)
1 tablespoon of chopped parsley
5 teaspoons of chicken broth tablets, dissolved (1.2 liters)
1 cup of fresh heavy cream (240 ml)
1 tablespoon of lemon juice
1 teaspoon of hot paprika (to sprinkle)
In a medium saucepan with the olive oil, sauté the onion and carrots over medium heat, stirring occasionally, until the onion is soft (around 4 minutes)
Add the wine, increase the heat, and let it evaporate
Add the parsley and chicken broth, mixing well
Reduce the heat, cover the saucepan, and cook for about 20 minutes
Divide among four serving bowls
In a blender, beat the heavy cream until firm peaks form and add the lemon juice
Distribute the heavy cream among each bowl, sprinkle with paprika, and serve immediately
387 calories per serving
