Cream of Carrot Soup

By [e-mail]

From Ann Romney's cookbook.

Ingredients

• 5 cups carrots, peeled and chopped into 1 inch chunks
• 1 cup raw potatoes, peeled and chopped into 1 inch chunks
• 3/4 cup chopped onions
• 1/4 cup butter
• 4 cups chicken stock or broth
• 1 bay leaf
• 2 cups milk
• Salt and pepper to taste
• Whipped cream and parsley for garnish

Preparation

Step 1

In large skillet, sauté carrots, potatoes, and onion in butter for 10 minutes. Add chicken stock and bay leaf. Place a buttered round of wax paper over vegetables and cover pan with lid. Cook with lid on over medium heat for another 15 minutes or until vegetables are very tender. Remove bay leaf.

In a blender, purée the cooked vegetable mixture in two batches and transfer to large saucepan. Stir in milk and heat through on low temperature setting, stirring frequently. Season with salt and pepper. Pour into bowls and garnish.