Cream of Carrot Soup

Cleaned carrots and onion cut into thin slices, stir-fry in butter until onions are soft. Sprinkle with flour, stir through and remove from heat- fold in chicken soup. Continue to heat while stirring until soup thickens slightly, gently simmer on low heat for about 20 min with lid closed. Now blend with a hand mixer until smooth, remove from heat. Add whipped cream, season with salt and freshly ground pepper and heat up again while stirring. Serve sprinkled with chives. Or instead of the whipped cream: Finally, mix in the juice of two oranges, together with the zest of an unsprayed orange.

Our tip: Always use fresh chives if possible!

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