Ingredients

serves 6

　　1 1/2 pounds carrots

　　2 quarts chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)

　　Salt and pepper

　　1–2 teaspoons sugar

　　1–1 1/2 teaspoons cinnamon

　　2 tablespoons butter

　　2 tablespoons flour

　　1/2 cup hot milk

　　3 egg yolks

　　

Step 1

Scrape, wash, and cut the carrots into medium pieces. Put them in a pan with the stock. Bring to the boil, add salt, pepper, sugar, and cinnamon, and simmer, covered, until the carrots are very soft. Blend to a cream in a food processor or blender.

　　

Step 2

Melt the butter in a separate pan. Add the flour, and stir for a few minutes over low heat. Add the milk, stirring vigorously, and cook, stirring, until the mixture thickens. Remove from the heat.

　　

Step 3

Just before serving, add the egg yolks one by one to the butter, flour, and milk mixture, beating vigorously. Then add this to the soup, mixing vigorously. Heat through, stirring constantly, until the soup thickens, but do not let it boil.

　　

Step 4

Remove from the heat at once, so that the yolks do not curdle, and serve immediately.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf