For a decoction:

• 2 chicken wings
• 2 bay leaf leaves
• 3 balls of allspice
• 1 tanned onion

For soup:

• 4 large carrots
• A teaspoon of nutmeg
• Salt
• Pepper
• 100 ml fondant cream

Preparation:

Cook the decoction the same way as always, remembering to pour cold water on the meat and remove the scum.
Add the peeled and finely chopped carrot to the decoction.
Simmer until the vegetable softens.
Using a blender, bring the soup to the texture of the cream and pour the cream.
Add nutmeg, salt, pepper. Cook another moment.

The recipe is authored by Mr. Krzysztof Domagała and comes from the blog: www.piekarniklaury.blogspot.com