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Preparation
1.
Cut into small pieces shallots, carrots.
2.
Heat olive oil in a saucepan, add onion and garlic, salt. Stew for 3 to 4 minutes.
3.
Add the carrots and cook for another 10 minutes.
4.
Pour in the chicken broth and cook for an hour.
5.
Remove the soup from the stove, puree with a blender until smooth.
6.
Before serving, put a couple of tablespoons of mascarpone in each serving and garnish with greens.
Ingredients
250 g
5 pcs.
Carrots
600 ml
Chicken broth
2 pcs.
Shallots
1 pcs.
Garlic clove
Olive oil
Greens
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