1 lb. carrots
1 can chicken broth
1 tsp. instant chicken bouillon or 1 cube
3 tbsp. butter
3 tbsp. flour
1 c. cream
Salt, pepper, nutmeg
Beau Monde
Tabasco

Cook 1 lb. carrots in 1 can chicken broth (Sweet Sue) until tender. Puree carrots. Add instant chicken bouillon cube or granules to can of broth. Make roux with 3 tablespoon butter and 3 tablespoons flour. Stir in 3 cups chicken broth, use broth used to cook carrots, add enough to make 3 cups. Cook 15 minutes. Add carrots, 1 cup cream, (sometimes I substitute sour cream or yogurt), salt, pepper, nutmeg, beau monde, Tabasco to taste. Garnish with sour cream and dill. Freezes beautifully before adding sour cream. Serves 4. Cold or hot.