Cold Carrot Soup

Name: Cold Carrot Soup
Yield: 6
Ingredients: 1 cup of finely chopped onion; 1/2 cup of well-chopped celery (leafy part); 1/4 cup of butter or margarine; 4 cups of peeled and cubed potatoes; 4 cups of chicken broth; 1 cup of chopped parsley leaves; 2 tablespoons of lemon juice; Salt and pepper to taste; 1 cup of fresh or long-life cream, for serving; 1 cup of milk; Carrot tops for garnish

1
1 cup of finely chopped onion
2
1/2 cup of well-chopped celery (leafy part)
3
1/4 cup of butter or margarine
4
4 cups of peeled and cubed potatoes
5
4 cups of chicken broth
6
1 cup of chopped parsley leaves
7
2 tablespoons of lemon juice
8
Salt and pepper to taste
9
1 cup of fresh or long-life cream, for serving
10
1 cup of milk
11
Carrot tops for garnish

Ingredients

1
1 cup of finely chopped onion
2
1/2 cup of well-chopped celery (leafy part)
3
1/4 cup of butter or margarine
4
4 cups of peeled and cubed potatoes
5
4 cups of chicken broth
6
1 cup of chopped parsley leaves
7
2 tablespoons of lemon juice
8
Salt and pepper to taste
9
1 cup of fresh or long-life cream, for serving
10
1 cup of milk
11
Carrot tops for garnish

Directions

1
Sauté the onion and celery in butter or margarine for about 5 minutes
2
Add the remaining ingredients, except for the milk and cream, as well as the carrot tops for garnish
3
Bring to a boil
4
Reduce heat and simmer, covered, stirring occasionally, for 30 minutes
5
Remove from heat
6
Let it cool slightly and puree in a blender
7
Add the milk and cream
8
Cover and refrigerate until chilled
9
Serve garnished with carrot tops
10
Serves 6 to 8 people.