Servings: 4 / Ready in: 30 minutes
Ingredients
- 8 whole carrots, peeled and sliced
- 2 leeks (whites only), thoroughly washed and sliced
- 5 cups chicken broth
- 1 cup half-and-half
- 4 tbsp Mölli Mexico City cooking sauce
- Salt and pepper to taste
- 1 bunch chives, chopped
Directions
- Simmer carrots and leeks with chicken broth in a medium pot for 20 minutes or until tender. Remove from heat.
- In a blender, blend carrots, leeks and broth until smooth. Add in half-and-half and Mexico City cooking sauce. Stir to combine. Add salt and pepper to taste.
- Pour back into pot and heat soup until just warm, then serve in bowls, garnished with chopped chives. Provecho!