Carrot Soup

• 1 Tbsp. butter or oil
• 3 medium leeks, thinly sliced
• 1 lb. carrots, thinly sliced
• 1/2 lb. white potatoes, quartered
• 1 large rib celery, thinly sliced
• 5 c. defatted chicken stock
• 1 1/2 tsp. dried tarragon leaves
• salt to taste
• 1/4 tsp. white pepper or to taste
• 1/4 c. finely chopped watercress (to garnish)
• a little dried hot pepper (if desired)

1. Heat butter or oil in cooker.
2. Saute leeks for 2 minutes.
3. Add carrots, potatoes, celery, stock, tarragon, salt and pepper. Bring ingredients to boil.
4. Cover and cook over medium heat until carrots are very soft (about 20 minutes).
5. In blender or food mill, puree soup in batches.
6. Return soup to cooker to reheat before serving.
7. Garnish with watercress or tarragon (or parsley). Serves 6.

butter, leeks, carrots, white potatoes, celery, chicken, tarragon, salt, white pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752192 (may not work)