Look for a new recipe every Thursday!


RECIPE OF THE WEEK #435

Cream of Carrot Soup

8 carrots, scraped and sliced
2 ribs celery, chopped
1 small bay leaf
3 cups chicken broth
salt and freshly ground black pepper
1/2 cup heavy cream
1 egg yolk, beaten

Combine the carrots, celery, bay leaf, chicken stock and salt and
pepper to taste in a saucepan. Bring to a boil and simmer until the
carrots are tender. Do not overcook.

Remove the bay leaf. Force the mixture through a food mill or puree in an electric blender or food processor. Return the mixture to the saucepan and bring to a boil.

Remove from the heat and add the heavy cream and egg yolk. Reheat, but do not boil. Serve immediately. Serves 4.