Cream of Carrot Soup
Yield: 4-6 servings.... in which the lowly carrot proves to be star material.
2 stalks celery, chopped
1 bay leaf
3 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup heavy cream
1 egg yolk, beaten
Instructions:Scrape the carrots and slice them. Combine with the celery, bay leaf, chicken broth, salt and pepper. Bring to a boil and simmer until the carrots are tender. Do not overcook. Remove the bay leaf.
Force the mixture through a food mill or puree in an electric blender. Return the mixture to the saucepan and bring to a boil. Remove from heat and add the heavy cream and egg yolk. Reheat but do not boil.