Cream of Carrot Soup

This carrot soup illustrates how even the simplest ingredients are accorded meticulous attention by Escoffier. A tamis is a strainer of linen or wire mesh used to give a velvety consistency to soups and sauces.

Chop 5 or 6 carrots weighing 500 to 600 grams, put them in a pan in which 2 tablespoons of butter have been melted and add a chopped onion; season with a pinch of salt and a small pinch of sugar. Let stew a few minutes. Moisten with a liter of stock; a