Ingredients

2 bay leaves

5 cups peeled and sliced carrots

4 medium-size onions, peeled and sliced

2 potatoes, peeled and sliced

1 tablespoon sugar

2 tablespoons heavy cream

Salt and freshly ground pepper

Whole nutmeg

Preparation

  1. Bring 10 cups of water to a boil. Add the bay leaves and all the vegetables. Simmer for 45 minutes.

  2. Remove the bay leaves, and then purée the carrots in a food mill. Add the sugar and heavy cream and heat over low flame until piping hot. Season to taste with salt and pepper. Grate a pinch of nutmeg as garnish.