1/2 pound carrots, cleaned and grated
2 onions, finely chopped
1/4 cup butter (1/2 stick)
1 apple, peeled, cored and grated
1/4 cup minced parsley (or 1 tablespoon dried parsley flakes)

2 cans (10-1/2 ounces) chicken broth

1 teaspoon sugar
salt and pepper to taste

1 cup cream
1 cup sour cream

In a skillet, sauté carrots, onions, butter and apple until they are tender. Add a little butter, if necessary. Blend the vegetables with some of the chicken broth until they are pureed and smooth.

Pour the pureed vegetables into a saucepan and add the parsley, the rest of the chicken broth, sugar and seasonings. May be held at this point.

Just before serving, add the cream and sour cream and heat the soup without letting it boil. Serves 6.

Note--If you wish to make an incredible addition to this soup, you can combine the
1 cup cream and the 1 cup sour cream in a glass jar. Stir it well and leave it
at room temperature for about 4 hours. This will produce an unbelievably
delicious Creme Fraiche which you can stir into the soup at the end.

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