Carrot Cream

Ingredients

• 50 g of butter
• ¾ pound of carrots, peeled and sliced
• ½ pound of potatoes, peeled and sliced
• ½ cup of white onions, skinned and sliced (small)
• 1 liter of chicken stock
• ½ cup of milk
• ½ cup of cream
• 2 tablespoons of grated mozzarella cheese
• Salt and pepper

Preparation Melt the butter in a saucepan, add the onions, and allow them to fry on a medium heat until cooked, approx 5 minutes gently stirring. Add the chicken stock and the carrots and bring to the boil, add salt and pepper and simmer for 30 minutes or until vegetables are tender. After, purée the mix in a blender or food processor and return the mix to the same sauce pan, on a low temperature to keep warm. Add the milk and cream let it simmer for 5 minutes. Before serving add cheese and more salt and pepper to taste.

Serve hot with onion bread.