|Young carrots||2 , finely sliced|
|Potato||1 Small, finely sliced|
|Chicken stock/White stock||5 Cup (80 tbs)|
|Mace/Pinch of nutmeg||1⁄4 Teaspoon|
|Chopped fresh chervil||1⁄4 Cup (4 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Croutons||1⁄2 Cup (8 tbs)|
Put carrots and potato in pan with stock and parsley; simmer until tender, 15 to 20 minutes.
Melt butter; stir in flour.
When smooth, strain stock onto flour and butter; mix well.
Blend potato and carrots in electric blender or food processor; add to soup.
Mix well; bring to boil, stirring constantly.
Simmer a few minutes, adding salt, pepper, and mace.