Recipe: Cold Cream of Carrot Soup

Cold Cream Of Carrot Soup
Source: Super Soups by Sally Meddock
Serves: 4-6

"A soup to add spice & color to your table.This soup is perfect as a first course for a lamb dinner. A hearty red Burgundy offsets the spiciness."

3 carrots, scrubbed and sliced
1 rib celery with leaves, chopped
1 medium onion, sliced
1 1/2 cups chicken stock
dash of cayenne pepper
3/4 cup light cream

Place carrots, celery, onion and 1/2 cup of stock in a medium saucepan. Bring to a boil, reduce heat and simmer, covered, 15 minutes.

Pour mixture into a blender and add cayenne pepper. Continue to blend while adding remaining stock and cream. Refrigerate till well chilled.

Due to this soup's richness, serve only in small portions. A sprig of parsley or carrot top is the finishing touch.