Crema de Zanahoria (Cream of Carrot Soup)
A very easy to prepare soup which is an ideal starter for a Mexican meal.
1/2 kilo of carrots
1/2 medium onion, sliced
3 tablespoons butter
1 chicken stock cube
1 poblano pepper, sliced
1 cup single cream
Salt and pepper to taste
Peel & slice the carrots and cook in a saucepan with just enough water to cover them. Mix the stock cube into the remaining liquid to make a puree.
Cook the onions & pepper in butter until they look transucent and add the carrots for a few minutes. Add the cream, salt & pepper to taste and stir for 1 minute.
Serve in bowls with a small amout of watercress leaves to garnish.