Carrot cream

30 min

500g of carrots
2 potatoes
2 onions (medium size or 1 big onion)
salt
2 tbspoon of butter
2 tbspoons of double cream
500mL of chicken stock
salt

Peel the carrots, potatoes and onions, chopping the latter finnely. Cut the potatoes in cubes (about 2 cm each side) and slice the carrots. Fry the onion on the butter until soft (2-3 min) and add the other veggies, letting them fry for 5 min. Be careful not to burn them.
Add the chicken stock and when it boils lower the heat, letting it cook for 30 min. You can top up with water to make the soup go further, but check the salt.

Blend it all to obtain a cream and return it to the hob. When it boils, turn off the heat, add the double cream and mix it. Serve it hot with parsley on top.