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964577 -- CHILLED CARROT SOUP
4 carrots, sliced (1 c.)
1 med. onion, sliced
1 stalk celery with leaves, sliced
1 1/2 c. chicken stock
1 tsp. salt
Generous pinch cayenne pepper
3/4 c. cream (or half & half)
Put first 3 ingredients in saucepan with 1/2 cup stock. Boil; cover and simmer
for 15 minutes. Put in blender. Add salt and cayenne pepper. Turn on high
speed, remove cover and while blending, add remainder of stock, then cream.
Chill. Serve with garnish of sour cream and fresh basil or mint leaves.
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