CARAT SOUP

1 tbsp. butter
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives
In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!