Recipes: Carrot puree

150 g of boiled carrots.
(Cut into small squares 1 cm X 1 cm).
100 grams of boiled potatoes.
(Cut into small squares 1 cm X 1 cm).
100 g cooked chicken breasts.
(Cut into small squares 1 cm X 1 cm).
50 g of cooked onions.
(Cut into small squares 1 cm X 1 cm).
Bay leaf, 2 leaves.
Water vapor condensed milk 2/3 cup.
1 cup hot chicken broth.
Butter, melted 30 g.
½ teaspoon of salt.
½ teaspoon ground black pepper.
Fried bacon 50 grams.
(Cut into 1 cm thick transverse slices for garnish).
Parsley Bay, 10 grams (a cool bouquet for garnish).

How do
1. Put all ingredients into a bowl of fruit juice. Spin-purpose blender with about 1 minute.
2. The carrot puree in a bowl for serving. Sprinkle with bacon, fried crisp and served with hot pasta,