1 lb. carrots
2 ribs celery
2 tbsp. butter
1 tbsp. oil
3 1/2 c. stock (use bouillon cubes)
1 bay leaf
Juice of 1/2 orange
1 tbsp. lemon juice
Salt
Pepper
1/2 c. light cream
Finely chopped chives

Wash and peel vegetables. Chop roughly and saute in butter and oil for 5-10 minutes, stirring continuously. Add stock, bay leaf, orange juice, lemon juice and seasoning. Simmer for 25-30 minutes. Remove bay leaf. Take vegetables out of saucepan and push through a sieve or puree in a blender or food processor. Put vegetable puree back into soup in the saucepan. Add cream, season to taste with salt and pepper and heat soup near to boiling. Sprinkle with chives just before serving.