CREAM OF CARROT SOUP (POTAGE LORRAINE)

Steps:

• Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
• Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
• Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
• Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
• Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
• Serve immediately, with a pat of butter in each soup plate.