Cream Of Carrot Soup - cooking recipe

Ingredients

6 tsp. butter or oil
2 c. chopped onions
1 c. chopped celery
1/4 c. all-purpose flour
8 c. chicken stock or broth
10 large carrots, peeled and diced or shredded
1 c. half and half or whipping cream
1/2 tsp. tarragon
salt and pepper to taste

Preparation

Heat butter in large soup pot.
Add onion and celery and saute for 5 minutes or until limp.
Stir in flour.
Gradually add chicken stock, stirring thoroughly after each addition.
Stir in carrots.
Bring mixture to a low boil.
Reduce heat and continue to simmer for 45 minutes to 1 hour or until carrots are tender. Remove from heat.
Puree soup in a blender in small batches. Return soup to soup pot and stir in the cream.
Add salt and pepper and continue to heat until soup is hot and ready to serve. Sprinkle with dill just before serving.
Makes 6 to 8 servings.