Cream of Carrot Soup


3 Tablespoons butter
2 pounds carrots, peeled and sliced
2 onions, sliced
1 bay leaf
2 cups vegetable stock
salt and white pepper to taste


Melt butter in large pot over low heat. Add carrots and onions. Add bay leaf, cover with wax paper pot top and sweat* for 1 to 1-1/2 hours. Add enough vegetable stock to barely cover carrots and onions and simmer on exceptionally low heat for 10 more minutes. Discard bay leaf. Puree soup in blender. If puree is thick at this point, do not panic. Return puree to pot and thin down with: For vegans - more vegetable stock or apple juice For low-fat diets - skim or 2% milk For full flavor pundits - heavy whipping cream and apple juice Add enough liquid of your choice to make soup the consistency you desire. Garnish with croutons or scallions. This recipe can be made in advance. Refrigerate the carrot puree up to 4 days and thin out when heating to eat. Puree can be frozen for up to one month. *To sweat vegetables means to cook them covered with wax paper on a very low flame. The wax paper prevents the flavorful steam created from the water in the vegetables from escaping into the air. This recirculation of juices retains and intensifies the natural flavor of the vegetables you are cooking. Serves 6