Creamy Carrot Soup
Servings 0
Ingredients
- 300 g carrots process into puree with 500 cc chicken broth
- 2 tbsp butter
- 50 g finely diced onion
- 3 cloves garlic finely diced
- 2 tbsp corn starch
- salt pepper, grated nutmeg, to taste
- 500 cc chicken broth
- 100 g canned corn peel
- 50 g canned peas
- 6 chicken wieners slice
Instructions
- Heat butter, saute garlic and onion, pour in carrot puree
- Add in broth and stir in cornstarch
- Season, bring to boil
- Add in corn and peas, followed with chicken wieners
- Cook for another 10 minutes