Cream Of Carrot Soup - cooking recipe

Ingredients

4 Tbsp. butter
1 onion, chopped
4 carrots, sliced
1 stalk celery with leaves, chopped
2 medium potatoes, peeled and diced
2 sprigs parsley
5 c. chicken stock or canned broth
1 c. heavy cream
salt
pepper

Preparation

Melt the butter in a large pot.
Add the onion, carrots and celery; cook for 10 to 15 minutes, stirring from time to time. Add the potatoes and parsley; stir until coated.
Stir in the stock; cook, partially uncovered, until the potatoes are tender, about 20 minutes.
Put through a strainer, or puree in a blender or food processor.
Return to the pot.
Stir in the cream.
Add salt and pepper to taste.
Reheat without boiling.
Serve hot or cold.