Carrot cream soup

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.