Carrot cream soupBack to recipes
Cut into small pieces shallots, carrots.
Heat olive oil in a saucepan, add onion and garlic, salt. Stew for 3 to 4 minutes.
Add the carrots and cook for another 10 minutes.
Pour in the chicken broth and cook for an hour.
Remove the soup from the stove, puree with a blender until smooth.
Before serving, put a couple of tablespoons of mascarpone in each serving and garnish with greens.