Carrot And Celery Cream Soup

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From qu'est-ce qu'on mange volume 3.

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Steps

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Bring to boil chicken stock in a saucepan.

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Add carrots , celery , leaves , onion and parsley.

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Add salt and pepper.

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Season with bay leaf and cloves.

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Reduce heat and let simmer 20 to 30 minutes , until veggies are tender.

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Put in blender and reduce in puree.

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Put back in the saucepan and add the cream.

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Simmer 2 to 3 minutes , just to reheat.

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Ingredients

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chicken stock, carrots, celery ribs, celery leaves, onion, parsley, salt and pepper, bay leaf, cloves, 15% cream