1 lb. carrots
1 lb. potatoes
2 tbsp. butter
1 lg. onion, coarsely chopped
2 stalks celery
2 qts. chicken or beef broth
1 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. thyme
1/2 tsp. basil
1/8 tsp. Tabasco sauce
1/2 tsp. salt
1/4 tsp. pepper
1 c. cream
1 c. milk
Parsley or chopped scallions to garnish

Peel and cube carrots and potatoes. Melt butter in large pot and saute celery and onion. Add carrots and potatoes and saute for 5 minutes. Add broth and bring to a boil. Add Worcestershire sauce, bay leaf, thyme, basil, Tabasco, salt and pepper.

Lower heat and simmer 45 minute or until vegetables are tender. Puree mixture in blender and cool. Stir in cream and milk. May be served hot or cold. Garnish with parsley or chopped scallions if desired. Serves 8 to 10 people.