4 lb. carrots, cut in pieces
1 lg. leek or 2 onions
Salt

Cover with water and cook until soft. Blend when cooled to make puree. Use water that they were cooked in. Put back on the stove and season with nutmeg, salt, pepper to taste. Add half & half and milk to make soup consistency. Do not boil after adding milk, serve with croutons. To freeze - do not add milk or cream.