Cream Of Carrot Soup - cooking recipe

Ingredients

1 lb. carrots
1 lb. potatoes
2 Tbsp. butter
1/2 c. chopped onion
6 c. chicken broth
1/2 tsp. Worcestershire sauce
1 tsp. thyme
1 bay leaf
1/2 pt. heavy cream (to reduce intake of fat, replace cream with one 12 oz. can evaporated skim milk)
1/8 tsp. Tabasco sauce
1/2 tsp. sugar
salt and pepper to taste
1 c. cold milk

Preparation

Trim and peel carrots.
Cut into 4 or 5 pieces.
Peel and cube potatoes.
Heat butter and saute onion briefly.
Add potatoes and carrots to chicken broth.
Bring to a boil.
Then add thyme and bay leaf.
Simmer 30 to 40 minutes.
Discard bay leaf.
Put carrots and potatoes with a little liquid in food processor or blender and puree.
Continue to do this until all the potatoes and carrots are pureed.
Put back in pot and bring pureed vegetables to a boil.
Then add remaining ingredients.
Heat it through. Garnish with fresh dill.