1 lb. carrots, sliced or diced
1 cube butter
1 qt. half and half or milk
Salt & pepper to taste
3 eggs, separated
2 tbsp. chicken base
1 tsp. thyme
1 sm. onion, diced

Boil carrots, reserving stock. Melt 1 cube butter, add enough flour to roux. In separate pan, heat milk to almost boiling, whip in egg yolks. Add mixture to roux, stirring constantly to prevent lumps. Use carrot stock to thin roux to soup texture. Add seasonings and fold in egg whites which have been heated until just foamy. Saute onion in 1/4 cube butter until transparent. Stir into soup.