Carrot Soup
submitted by Denyse St. Amour
2 lbs. carrots, sliced
1 lb. potatoes, peeled, cubed
pinch of thyme
pinch of dried basil
2 bay leaves
3 T. sugar
1 T. chicken bouillon powder
2 onions, chopped
2 T. butter
nutmeg to taste
1 c. cream, 35%
salt and pepper to taste
Put carrots and potatoes in large saucepan and just cover with water. Place thyme, basil, and bay leaves in cheesecloth and add to the pot. Add sugar and bouillon and bring to a boil. Simmer 20 minutes or until the vegetables are tender. At the same time, sauté the onion in butter until soft. Remove the cheesecoth bag from water and drain vegetables, reserving liquid. Purreé vegetables in blender with onion, until smooth, adding only enough of the reserved liquid to blend. Return mixture to pot. Season with salt, pepper, and nutmeg to taste. Reheat and add only enough of the cream to thin to desired consistency.
Serve.