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Cream of Carrot Soup

1 lb. carrots, sliced or diced
1 cube margarine
1 qt. half and half or milk
Salt & pepper to taste
3 eggs, separated
2 tbsp. chicken base
1 tsp. thyme
1 sm. onion, diced


Boil carrots, reserving stock. Melt 1 cube margarine, add enough flour to roux. In separate pan, heat milk to almost boiling, whip in egg yolks. Add mixture to roux, stirring constantly to prevent lumps. Use carrot stock to thin roux to soup texture. Add seasonings and fold in egg whites which have been heated until just foamy. Saute onion in 1/4 cube margarine until transparent. Stir into soup.


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