5 medium size carrots, peeled and finely sliced
1/2 cup water
1/2 tea spoon each salt and sugar
1 medium size onion chopped
1/2 stick butter
4 table spoon all-purpose flour
1 cup chicken stock
11/4 cup milk 2%
2 egg yolks
1/2 cup heavy cream
Salt and ground black pepper to taste
Place sliced carrots, water, salt and sugar in saucepan. Cover and cook slowly 15 min or until carrots are soft. Cook onion in butter until onion is soft. Remove from heat and blend in flour. Stir and cook 1 min. Remove from heat and stir in stock, 1 cup milk and carrots. Cook 10 min over moderate low heat, stirring frequently. Mix egg yolks with the rest of milk and add to the soup. Heat.
Blend in a blender. Add salt, pepper and cream. Cook only until soup s hot enough to serve. Garnish with a little grated carrot.