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Clear Soup

2 large carrots
1 piece bottle gourd
1 leaves cabbage
1 tb cream
1 tablespoon butter
salt; pepper to taste
2 tb cream, whipped
1 sm sprig mint

Grate 1 tbsp carrot finely, Keep aside. Finely chop cabbage, Keep
aside. Pressure cook remaining carrots with bottle gourd till very
soft. Cool and blend in mixer. Strain. Heat butter, add the pulp
and bring to just about boil. Add the grated carrot and cabbage
and salt. Take in serving bowl. Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.

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