Cream of Carrot Soup

It's been a cold, wet week up here in Massachusetts. Perfect for some soup. This recipe also came from The Red Lion Inn.

Cream of Carrot Soup

3 TB butter

1/3 cup leeks, diced

1/3 cup onion, diced

1/3 cup celery, diced

1 cup carrots, diced

3 TB flour

3 cups chicken stock

1 cup light cream

salt, pepper, thyme

1/3 cup white wine

-Melt butter in sauce pan and add leeks, onion, celery and carrots. Saute for 5 min.

-Blend in flour, then add chicken stock. Bring to boil.

-Add salt, pepper, thyme and wine. Let simmer for 20 minutes.

-Puree in blender.

-Return to low heat and add cream just before serving.