Sunday, May 13, 2007

Cream of Carrot Soup

2 tablespoons butter
2 stalks celery, sliced
6 green onions (with tops), sliced
1 pound carrots, peeled and thinly sliced
2 cups rich chicken broth
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup heavy cream

Melt butter in a heavy saucepan. Add vegetables and stir to coat. Add broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Then, either remove to a blender or use a beverage blender to puree the mixture. Add salt, pepper, and cream and heat. DO NOT BOIL. 3 servings.