Cream Of Carrot Soup - cooking recipe

Ingredients

1 lb. carrots, scraped and sliced
1 c. chopped onion
4 c. chicken stock
1 bay leaf
1/8 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. Tabasco
1 c. heavy cream

Preparation

In a 2-quart saucepan, place carrots, onion, stock, bay leaf and thyme. Cover and cook until carrots are tender, about 20 minutes.
Remove bay leaf.
Puree.
Season with salt, pepper and Tabasco.
Stir in cream.
May be served hot or cold.