Summary

Ingredients

• 6 large carrots
• 2 large potatoes
• 1 large onion
• 2 tbsp butter
• 1 l chicken broth
• 1 medium bunch of parsley
• salt
• ground black pepper
• 1 small lemon

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Instructions

1. Wash, peel and grate the carrots. Wash, peel, and chop the potatoes. Peel and chop the onion.
2. In a saucepan with a thick bottom, heat the butter, put the carrots and onions, simmer for about 3-4 minutes.
3. Pour chicken broth into a saucepan, add potatoes, bring to a boil and cook until vegetables are tender for about 20-25 minutes. Wash the lemon, squeeze out the juice.
4. Wash the parsley, shake off the water, chop finely and add to the soup. Season with salt and pepper to taste. Season the soup with fresh lemon juice before serving.