Ingredients:
- 4 carrots, sliced (1 c.)
- 1 med. onion, sliced
- 1 stalk celery with leaves, sliced
- 1 1/2 c. chicken stock
- 1 tsp. salt
- Generous pinch cayenne pepper
- 3/4 c. cream (or half & half)
Instructions:
Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer for 15 minutes. Put in blender.
Add salt and cayenne pepper. Turn on high speed, remove cover and while blending, add remainder of stock, then
cream. Chill. Serve with garnish of sour cream and fresh basil or mint leaves.
