Cream Of Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
2 c. sliced carrots
1/3 c. chopped onion
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
2 cans chicken broth (13 3/4 oz.)
1 1/2 c. half and half

Preparation

Melt butter; add carrots and onions.
Saute 5 minutes, stirring often.
Stir in flour, then broth, salt, pepper and nutmeg.
Bring to boil, simmer about 15 minutes until carrots are tender.
Cool slightly.
Puree in blender until smooth.
Stir in half and half.
Serve either cold or hot.
Garnish with parsley if hot or cucumber slices, if chilled.