Carrotsoup

Ingredients:

1 large onion
4 tbsp butter
1 tbsp parsley (optional - I don't put it in I use basil)
1/2 tsp sugar
1/2 tsp salt and pepper
3 medium potatoes
4 cups chicken broth
1 clove garlic, minced
a wee bit of orange rind - optional but I think it makes the soup (if you do not have orange use a touch of ginger)
12 to 13 average carrots

Method:

If you have a food processor I suggest you use it with the slice cutter. If you don't, slice your potato, carrots, onion and garlic. Melt your butter in a large 4 qt pot and add your veggies. Mex well stirring constantly over gentle heat for 10 minutes. This is a wee touch trying on the arms but stirring constantly needs to be done to ensure all the veggies start to get soft.

Add parsley or basil, orange rind (1 cm square chopped fine), stock, sugar and salt and pepper. Simmer 30 to 40 minutes. Put into a food processor (knife attachment) or a blender, and blend until smooth.

Note: If your soup doesn't thicken after you blend it (which is very rare) add 2 egg yolks and 1/4 cup cream.

If it is too thick, add 1/4 cup cream.

Serves 4 - 6

This is an amazing soup!!! We love it. Even if you dislike carrots (like my husband), you will gobble this right up (again, like my husband). It is one of those dishes he reminds me I haven't made recently. Thanks once again Jean!!!