CARROT-POTATO-HONEY SOUP



1 lb. Carrots peeled and chopped

1 lg. Onion chopped

1 lg. Potato peeled and chopped

2 Tbs. Butter or Olive oil

2 Pt. Cream

3-4 dashes of ground mace

1/3 tsp. Garlic powder

1/3 tsp. Salt

Fresh ground pepper to taste

4 cups chicken broth

1/4 to 1/3 cup Honey

Optional ingredient nutmeg to taste



Melt butter (or use olive oil) in saucepan and saute the onions for 5

minutes and then add the chicken broth, carrots, onion, potato and all

other ingredients except the cream and bring to a boil and simmer for

30 minutes until carrots and potatoes are softened. Carefully puree

the hot soup in a blender and then return to the pot and add the cream

and reheat. Do not boil after the cream is added. Serve hot with

dollop of sour cream in the center and chives on top. Serves 6 and

takes 1 hour to prepare.