| Chilled Carrot Soup
1/4 cup of butter
1 large onion, chopped
1 1/2 pounds of carrots, sliced
2 cups of chicken stock
1 teaspoon of curry powder
a dash of cayenne
a thin strip of lemon peel
cup of sour cream |
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Melt the butter in a large sauce pan and sauté onions and carrots until tender, but not brown. add chicken stock and simmer for 10 minutes. Pour part of soup into blender, and add all ingredients except sour cream. Blend until smooth, add rest of soup and sour cream, blending until all are very smooth. Season to taste and chill. Serve ice old, garnished with slivers of carrots
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