- 1 lb. carrots
- 1 medium onion
- 4 Tablespoons butter
- I /2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium potato, peeled and chopped
- 6 cups chicken stock or broth
- Snipped chives
Peel and shred carrots.
Cook carrots and onion in butter, covered, for 10 minutes until the vegetables are soft.
Add carrots, onions, seasonings, and potatoes to the stock.
Simmer until vegetables are tender. Puree until smooth in blender or processor.
Reheat and serve garnished with snipped chives.