Cream of Carrot Soup
In a large saucepan over medium heat, soften the carrots and onion in the butter. Add the milk. Season with salt and pepper. Bring to a boil, stirring frequently and scraping the bottom to prevent the milk from sticking. Cover, reduce the heat and simmer gently until the carrots are tender, about 20 minutes.
Transfer to a blender and purée until smooth. Adjust the seasoning.
Serving suggestion: Use heavy cream to write each diner’s initial on their bowl of soup.