Creamed Carrot And Potato Soup

Ingredients

• 1 lb carrots, washed, scraped, and sliced
• 2 medium potatoes, peeled and sliced
• 1 bay leaf
• 1 sprig fresh thyme
• 1 onion, chopped
• Water for boiling
• Salt and pepper to taste
• 1 egg-sized lump of butter
• 1 leek, chopped
• 1 sprig fresh chervil

Method

1. 1 In a pot, combine carrots, potatoes, bay leaf, thyme, and onion. Cover with water and season with salt and pepper.
2. 2 Cook gently until vegetables are tender. Remove bay leaf and thyme sprig, then pass the mixture through a sieve to create a smooth puree.
3. 3 In a separate pan, melt butter with chopped leek and chervil over gentle heat for 3-4 minutes.
4. 4 Pour the carrot puree into the pan, bring to a boil, and serve immediately.