Cream Of Carrot Soup - cooking recipe

Ingredients

6 to 8 large carrots, sliced thin
4 leeks, cleaned and chopped
1 stick butter or margarine
2 to 4 Tbsp. instant flour
1 c. chicken broth
1 1/2 tsp. sugar
salt and pepper to taste
1 c. light cream
parsley for garnishing

Preparation

Saute carrots and leeks in butter for 15 to 20 minutes.
Add flour and stir.
Pour in chicken broth, sugar, salt and pepper. Cover and cook 10 minutes, stirring occasionally.
Cool slightly and put through blender.
Add cream to mixture and liquefy.
Serve warm or chill before serving.
Serves 4 to 6.