6 carrots, thinly sliced
1 onion, thinly sliced
2 tbsp. butter
1/2 c. water
1 dash nutmeg
2 tbsp. melted butter
2 tbsp. flour
1 1/2 c. milk
1 c. chicken stock
1/2 c. half and half
2-3 tbsp. Sauterne (optional)

Saute carrots and onion in 2 tablespoons butter until well coated. Add water and cook carrots until they are tender. In another pan, make sauce of melted butter and flour. Slowly stir in milk and stock.

Add the carrot and onion mixture and cook very slowly for 10 minutes, stirring constantly. Pour the soup, half at a time, into blender and blend until soup is smooth. Return to pan. Simmer. Just before serving, add half and half and Sauterne. Yield: 4 servings.