Cream of Carrot Soup (Potage Lorraine)

1. 1

   Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.

2. 2

   Melt the butter in a good-sized stockpot and add the vegetables.

3. 3

   Stir and heat in the butter until they are well coated.

4. 4

   Add the beans and stir well.

5. 5

   Bring the stock to boil in a separate pan and add to the vegetables and beans.

6. 6

   Cover and simmer, stirring occasionally, for one hour or more.

7. 7

   Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.

8. 8

   Return to the rinsed-out stockpot and bring to a slow boil.

9. 9

   Add cream slowly.

10. 10

    Serve immediately, with a pat of butter in each soup plate.

* Per serving · 4 servings · Values may vary.