Cream of Carrot Soup
Cook in a saucepan covered for 15 minutes:
1 lb. carrots, pealed and sliced
2 medium onions, sliced
2 stalks celery, chopped
Puree in halves in a blender. Then add:
1 ½ tsp. salt
dash white pepper
dash nutmeg
1 ½ cups half and half
Heat thoroughly in a double boiler.