Ingredients: carrot slices (about 200g), celery slices and shredded onion slices (about 80g), 2 strips of bacon, 4 cups of clear soup, 4 tablespoons of whipped cream, 2 tablespoons of tomato sauce, fragrant leaves 1 slice, 2 teaspoons of butter, a little onion, green garlic, salt and pepper.

Methods: 1. Wash everything, shred bacon, and chop onions and garlic.

2. Melt the butter. Stir-fry bacon with low heat until it turns yellow. Add carrot slices, shredded onion and celery slices and appropriate amount of water. Cover and stew for 5 to 10 minutes.

3. Stir-fry bacon and meat evenly, add tomato sauce, clear chicken soup and fragrant leaves, cook with low fire for 10 minute, stir-fry from time to time, remove fragrant leaves, put them in a blender and grind them into soup, then take them out and cook them, season them with salt and pepper, turn off the fire, mix in fresh cream and sprinkle with onion and garlic.

Note: 1. Keep stirring when cooking cream soup to avoid burning.

If you like to drink cream soup without residue, you can take the soup out of the blender and filter it with a fine sieve, separate the residue, then put it back in the pot to cook, and then season it to eat.