Ingredients

Butter
Carrots
Chicken stock
Cream

Procedure

1. Melt 4-tdsp butter
2. Add 1 kg carrots, peeled and finely chopped.
3. Fry for 5 minutes, taking care not to burn the carrots.
4. Add 6 cups chicken stock, salt and pepper.
5. Simmer until carrots are tender.
6. Add 1-cup cream.
7. Adjust seasoning (salt, pepper and mustard to taste). Chill.
8. Serve the soup very cold in chilled bowls. Float a sprig of mint leaves in each bowl.