• 1 kg – Carrots
• 6 cup – Chicken stock
• 1 cup – Cream
• 4 tbsp – Butter
• Salt and pepper
• Salt, pepper to taste
• Mustard – 1/2 tsp
- Melt the butter in a non stick vessel, add chopped carrots. Fry for 5 minutes
- Add 6 cups chicken stock, salt and pepper.
- Simmer until the carrots are tender. Cool and liquidize
- Add cream and adjust seasoning (salt, pepper and mustard to taste). Chill.
- Serve the soup very cold in chilled bowls.
- Float a sprig of mint leaves in each bowl.