Cream of Carrot Soup

6 medium carrots, skinned and chopped

1 small onion, chopped

1 small bay leaf

2 Tablespoons butter

3 cups chicken stock, divided

2 teaspoons sugar

Salt and Pepper to taste

1 Tablespoon grated lemon rind

1 Tablespoon chopped parsley

Combine carrots, onion, bay leaf and butter in heavy pan with a lid. Cook over low heat until carrots are tender, keeping lid on to create condensation. The moisture will help to prevent burning, but a little stock may be added if it looks as if it may be burning. Cook approximately 8 minutes. Cool slightly and remove bay leaf; add 1 cup chicken stock. Pour into an electric blender; turn to low and then high. Blend 1 minute. Return to pan in which the carrots were cooked. Add remaining stock and sugar. Season with salt and pepper. Serve hot and garnish with a little grated lemon rind and parsley.

Serves 6

Chicken bouillon may be used instead of homemade chicken stock or canned.