8 carrots, scraped & sliced
2 ribs celery, chopped
1 sm. bay leaf
3 c. chicken stock
Salt & freshly ground pepper to taste
1/2 c. heavy cream
1 egg yolk, beaten
1 tbsp. sugar (opt.)

Combine carrots, celery, bay leaf, chicken stock, salt and pepper in saucepan. Bring to boil and simmer until the carrots are tender. Puree in blender. Return to saucepan and bring to a boil. Remove from heat and add heavy cream, egg yolk and sugar, if desired. Reheat, but do not boil. Serve immediately.

Serves 4-6.