Carrot Soup

• 9 carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 small onion, thinly sliced
• 1 bay leaf
• 2 whole cloves
• 20 oz (560 grm). chicken broth
• 1/2 cup (125 ml) sweet cream (milk can be substituted)
• parsley
• croutons

1. Combine all ingredients except cream in a soup pot and bring to a boil.
2. Cook over medium heat until vegetables are tender.
3. Remove bay leaf and cloves; puree in food processor or blender.
4. Stir in cream; return to pot and heat to serving temperature--do not boil.
5. Taste before serving.
6. If carrots are bitter, add a little sugar.
7. Serve hot or cold, garnished with fresh parsley and small croutons.

carrots, stalks celery, onion, bay leaf, cloves, chicken broth, sweet cream, parsley, croutons

Taken from online-cookbook.com/goto/cook/rpage/00042D (may not work)