Karottensuppe

CARROT SOUP

1 ½ lb. carrots

2 medium potatoes

1 medium onion (diced)

2 tablespoons butter or margarine

4 cups water

2 bouillon cubes

1 tablespoon chopped parsley

salt, pepper, sugar

6 tablespoons whipping cream

mint sprigs

Pare carrots and potatoes and cut into 1" slices. Melt butter or margarine in a large kettle, add onions, carrot and potato slices and sauté for 5 minutes. Add water, bouillon cubes, parsley and bring to a boil. Then simmer for 1 hour. Place undrained vegetables in a glass container of an electric blender and blend until smooth. Pour back into the kettle season with salt, pepper and a teaspoon sugar. Bring smooth liquid to a boil and remove from heat. Carefully add the whipping cream, garnish with mint sprigs and serve.

Serves 4