Chilled Carrot Soup
|Shortening||1⁄4 Cup (4 tbs)|
|Onion||1 Large, cubed|
|Carrots||6 , diced|
|Chicken broth||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Light cream||1 Cup (16 tbs)|
Add onion and carrots; saute, but do not brown.
Add chicken broth and curry.
Place in blender, blending until smooth.
Add cream; chill.
Top with parsley and serve with wafers or toast.