Carrot Soup

4 fresh firm carrots
2 medium-sized potatoes
1 onion
3/4 tsp. sea salt
1/2 tsp. celery salt
1/8 tsp. white pepper
4 c. chicken broth
1 Tbsp. chopped parsley
1 c. whipping cream

Scrub carrots well and cut off tips of each end. Cut off half of 1 carrot and set aside. Slice the rest into 1/2-inch slices & place them in a 2-quart saucepan. Peel and slice potatoes and onion and combine with the sliced carrots. Add seasonings and 1 ½ cups of broth. Bring to a boil and simmer 20 to 25 minutes or until vegetables are very soft. Slice the remaining carrot half and parsley into a food processor; process to blend. Put into a small bowl. Cover and refrigerate.
Pour the cooked vegetables and broth into a blender and puree briefly. Add the remaining 2 ½ cups of broth. Before serving, reheat the soup in a double boiler, adding the cream, if desired. Taste for seasoning. Top with a swirl or dollop of the carrot-parsley mixture. Serves 8.

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