Carrot Soup - cooking recipe

Ingredients

1 lb. carrots, peeled and diced small
16 oz. chicken stock
16 oz. sour cream
salt and pepper
2 tsp. nutmeg
2 tsp. sugar
1 Tbsp. dried tarragon
cornstarch and water

Preparation

Saute carrots in a small amount of oil.
Add chicken stock; simmer for 1 hour.
Puree, if desired.
Turn off heat.
Whip in sour cream.
Add sugar, nutmeg and salt and pepper to taste. Finish with dried tarragon.
You may need to thicken with cornstarch and water.
Makes 1/2 gallon.