“Cooking is fun and relaxing. I love to invent recipés.”
Cream of Carrot Soup
The Bea Arthur Way
1 medium onioni, peeled, sliced
2 tbsps. butter or margerine
1 stalk celery with leaves
2 cups homemade chicken stock
ground white pepper to taste
1 tsp. salt
3/4 cup half-and-half
chopped fresh dill or parsley for garnish
Sauté onion in butter until limp. Put sauteed onion in saucepan with carrots, celeery, and stock.
Cover, simmer 15 minutes.
Transer to electric blender. Add salt and pepper. Cover, whirl a few seconds.
Uncover, add half-and-half. Cover and blend until smooth.
Chill well before serving.
Spoon into frosted glass blowls and garnish with chopped fresh dill.