Cream of Carrot Soup

8 carrots, scraped and sliced
2 ribs celery, chopped
1 small bay leaf
3 cups chicken broth
Salt and freshly ground black pepper
1/2 cup heavy cream
1 egg yolk, beaten

Combine the carrots, celery, bay leaf, chicken stock and salt
and pepper to taste in a saucepan. Bring to a boil and simmer
until the carrots are tender. Do not overcook. Remove the bay leaf.
Force the mixture through a food mill or puree in an electric blender
or food processor. Return the mixture to the saucepan and bring to a boil.
Remove from the heat and add the heavy cream and egg yolk, Reheat, but do not boil.
Serve immediately.