3 c. sliced carrots
1/2 c. chopped onion
2 bay leaves
Chicken broth
2 c. cream
2 tbsp. butter
Salt
Pepper
Cayenne
Sour cream (cultured)

Place in pan: sliced carrots, chopped onion and bay leaves. Add chicken broth to just cover. Simmer 30 minutes. Put carrots through food mill. Add cream and butter, stir. Add salt, pepper and butter to taste. Keep warm. Serve hot with dollop of sour cream.