Ingredients:

• 1 kg – Carrots
• 6 cup – Chicken stock
• 1 cup – Cream
• 4 tbsp – Butter
• Salt and pepper
• Salt, pepper to taste
• Mustard – 1/2 tsp

Method:

1. Melt the butter in a non stick vessel, add chopped carrots. Fry for 5 minutes
2. Add 6 cups chicken stock, salt and pepper.
3. Simmer until the carrots are tender. Cool and liquidize
4. Add cream and adjust seasoning (salt, pepper and mustard to taste). Chill.
5. Serve the soup very cold in chilled bowls.
6. Float a sprig of mint leaves in each bowl.