Carrot soup

Ingredients:

– 500 carrots
– 2 onions, finely chopped
– some butter
– 5 dl vegetable bouillon

Wash the carrots clean and cut into smaller pieces.
Now sauté the onions and carrots in a pan with a little butter and deglaze with the stock.
Let the whole thing simmer for about 15 minutes and then puree it.
Season with Härdöpfel spice and SchtiekHuusPfäffer and serve hot.

By the way, the soup also tastes great cold!