Cold Carrot and Potato Soup

Name: Cold Carrot and Potato Soup
Yield: 4
Ingredients: 2 1/2 cups of water; 2 cups of chicken broth (optional, dissolve 1 tablet in the same amount of water); 1 tablespoon of chopped shallot (reserve 5 cm of green part); 1 cup of heavy cream; 1/2 cup of finely chopped onion; 1/4 cup of chopped parsley; 1/2 tablespoons of butter; 1 teaspoon of dried oregano; 1/2 pound of peeled and cubed potatoes; 1/2 pound of carrots; Salt and white pepper to taste; To decorate; 1/2 cup of grated and pickled carrot

1
2 1/2 cups of water
2
2 cups of chicken broth (optional, dissolve 1 tablet in the same amount of water)
3
1 tablespoon of chopped shallot (reserve 5 cm of green part)
4
1 cup of heavy cream
5
1/2 cup of finely chopped onion
6
1/4 cup of chopped parsley
7
1/2 tablespoons of butter
8
1 teaspoon of dried oregano
9
1/2 pound of peeled and cubed potatoes
10
1/2 pound of carrots
11
Salt and white pepper to taste
12
To decorate
13
1/2 cup of grated and pickled carrot

Ingredients

1
2 1/2 cups of water
2
2 cups of chicken broth (optional, dissolve 1 tablet in the same amount of water)
3
1 tablespoon of chopped shallot (reserve 5 cm of green part)
4
1 cup of heavy cream
5
1/2 cup of finely chopped onion
6
1/4 cup of chopped parsley
7
1/2 tablespoons of butter
8
1 teaspoon of dried oregano
9
1/2 pound of peeled and cubed potatoes
10
1/2 pound of carrots
11
Salt and white pepper to taste
12
To decorate
13
1/2 cup of grated and pickled carrot

Directions

1
Sauté the shallot and onion in butter, stirring for 5 minutes or until they are soft
2
Add the potatoes, carrot sticks, half of the parsley, oregano, salt, pepper, and water
3
When boiling, reduce heat and simmer in a semi-covered pot for 40 minutes or until the potatoes and carrots are cooked
4
Add the broth and let it boil again
5
After cooling, add the heavy cream and blend in a blender
6
Place in a bowl, cover, and refrigerate for 4 hours
7
Mix before serving
8
Decorate with grated carrot and remaining parsley.