Cream Of Carrot Soup - cooking recipe

Ingredients

3 c. shredded or grated carrots
1/4 c. chopped onion
1/4 c. chopped celery
4 c. chicken broth
4 c. heavy whipping cream (half and half can be substituted)
salt and white pepper to taste

Preparation

In saucepan, combine first 4 ingredients; simmer until tender. Do not overcook; vegetables should retain texture.
Remove from heat and reserve.
In a second saucepan, warm cream.
Bring up to, but do not allow to boil.
Cream will thicken as it heats.
At desired consistency, slowly stir in broth and vegetable mixture and season to taste.
Makes 4 large (1 1/2 to 1 3/4 cup) servings.