Carrot cream soup

Ingredients

Directions

1. 1

   Scald tomatoes, skin them. Remove the stalk base. Cut tomatoes in half. Clean carrots and cut them into large pieces. Peel onion and chop finely. Heat the fat in a pot and fry the diced onion until transparent.

2. 2

   Add vegetable stock. Add carrots and tomatoes and cook for 15-20 minutes. In the meantime, whip 100 g cream until stiff. Wash the chives and cut into fine rolls. Puree the vegetables in the stock. Refine with remaining cream and season with salt and pepper.

3. 3

   Arrange in soup bowls and serve with whipped cream and chives.