Cream of Carrot Soup

Here’s one for the pocketbook. I think my kids will love this.


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.

Delicious Orchards
The Country Food Market

Route 34
Colts Neck NJ 07722