World Famous Recipes

Cream of Carrot Soup

2 pounds carrots, thinly sliced

1-1/4 cups chopped onion

1 cup sliced celery

1/4 cup butter, melted

3-1/3 cup chicken broth

2/3 cup half-and-half

Sauté carrots, onion and celery in butter in a Dutch oven for 10

minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer

for 20 minutes. Remove from heat, and cool for 10 minutes.

Place half of mixture in an electric blender; blend until smooth. Repeat

with remaining mixture. Return to Dutch oven. Stir in half-and-half, and

cook until thoroughly heated (do not boil).

Makes about 7 cups.