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Also see Article: Cream of the Crop

• 2 ounces butter
• 1 onion, chopped
• Salt and white pepper to taste
• 2 ounces flour
• 1 ½ pounds of carrots, (before peeling and trimming), thinly sliced.
• 1 quart chicken stock
• 4 oz. heavy cream

Melt the butter in a large saucepan or pot and add the onions.  Sweat the onions with salt and pepper until soft.  Use lower heat and do not brown the onions.  Add the flour, stir well to make a roux, and cook for two minutes.  Add the carrots and cook for another minute.  Add the stock and scrape off any flour that has stuck to the bottom of the pan.  Cover, bring to a boil, and then simmer for 20 minutes.  Puree the soup in a blender, working in batches if necessary, for a full minute.  Strain through a fine mesh sieve into a new pot.  Add the cream, adjust the seasoning if needed, return to a simmer and serve.



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