Cream of Carrot Soup
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
Scrape carrots and slice them. Combine with celery, bay leaf,
chicken broth, salt and pepper. Bring to a boil and simmer until
carrots are tender. Do not overcook. Remove bay leaf. Force the
mixture through a food mill or puree in an electric blender.
Return mixture to the saucepan and bring to a boil. Remove from
heat and add heavy cream and egg yolk. Reheat but do not boil.
Makes 4 to 6 servings.