Art and Cuisine

• 200 g carrots

• 200 g onions

• 100 g green beans

• 1 leek

• 1 small potato

• 2 Tsp heavy cream

• Small amount of Chopped Parsley and Chives

• Salt and pepper to taste

• 4 eggs, beaten

This soup is adapted from the French cuisine. It is simple and can be served cold as well.

• Four Sliced Carrots

• 1 Big Sliced White Onion

• 2 Tsp Olive Oil

• ½ Cup of Ricotta

• 2 Tsp white wine

• 2 Cups of Chicken Stock

• Salt and Pepper to Taste

• 1 Big Avocado

• 2 Ripe Tomatoes Seeded and Cut in Cubes

• 1 Onion

• 2 Tsp Fresh Lime Juice

• 2 Tsp Chopped Cilantro

• 1 Tsp Olive Oil

• Salt and Pepper to Taste

• 1 cauliflower
• 1 pound of arracacha
• 1 onion
• 3 Tsp oil olive<
• 1 bunch parsley and chives
• pepper and salt.