12 carrots
2 onions
2 potatoes
8 cups chicken stock or broth
1 cup whipping cream
1 tsp paprika
12 fresh mint leaves, chopped
Slice the vegetables and place them in a large pan over medium heat. Pour in the chicken stock, bring to boil and cover. Allow the vegetables to simmer for 45 minutes.
Pour stock and vegetables in blender or food processor and puree thoroughly. Add cream and allow to cool.
To serve, pour cold soup into cups, add pinch of paprika and garnish with chopped mint.
Serves 8.
