Cream of Carrot Soup (Potage Lorraine)

• 9 medium-sized carrots
• 1 medium-sized yellow onion
• 3 stalks of celery
• 1 stick (4 ounces) of unsweetened butter
• 3/4 cup dried white beans, preferably little haricot beans
• 6 cups chicken or veal stock
• 1 cup milk or light cream

1. Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
2. Melt the butter in a good-sized stockpot and add the vegetables.
3. Stir and heat in the butter until they are well coated.
4. Add the beans and stir well.
5. Bring the stock to boil in a separate pan and add to the vegetables and beans.
6. Cover and simmer, stirring occasionally, for one hour or more.
7. Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
8. Return to the rinsed-out stockpot and bring to a slow boil.
9. Add cream slowly.
10. Serve immediately, with a pat of butter in each soup plate.

carrots, onion, stalks of celery, butter, white beans, chicken, milk

Taken from cooking.nytimes.com/recipes/2025 (may not work)