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CREAM OF CARROT SOUP 3 Tbsp. butter or margarine 6 medium carrots, thinly sliced 1 medium onion, sliced 3 Tbsp. flour 5 c. chicken stock 1 c. heavy cream, softly whipped 3 Tbsp. snipped fresh chives Melt butter and cook carrots and onion for 5 minutes over medium-low heat. Stir in flour and cook for 2 minutes. Add chicken stock (College Inn broth is good); bring to a boil, stirring constantly. Lower heat, cover pan and simmer until carrots are cooked (about 15 minutes). When soup cools, puree soup in blender or food processor. Reheat soup when ready to serve. Serve with a garnish of whipped cream topped with chives. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!