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1/2 cup chopped onion 3 cups chicken broth 1 tap. sugar 1 tsp. salt 1 tsp. grated lemon peel 1/2 tsp. ground allspice 1/8 tsp. ground white pepper 3 Vi cups sliced carrots 1/2 cup diced peeled potatoes 1 cup half-and-half 1/2 tsp. lemon juice In a medium saucepan melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, sugar, salt, lemon peel, allspice and pepper. Bring to a boil. Add carrots and potatoes. Simmer covered until vegetables are tender, about 10 minutes. Remove from heat. Pour half of the vegetable mixture at a time into an electric blender, blend until smooth. Repeat with remaining vegetable mixture. Return pureed vegetables to saucepan. Add half-and-half; heat until hot. Stir in lemon juice. Makes 4 servings. Older carrots may lose some flavor in storage. Garden Chicken Rolls with carrot sauce and carrot puffs provide a tasty way to use such vegetables. Carrot Sauce 3 cups grated carrots 3 tablespoons butter 3 tablespoons all-purpose unbleached flour 1/2 cup milk 1/2 cup heavy cream 2 tablespoons lemon juice i Salt and pepper Steam the grated carrots until very soft, 6-8 minutes. Blend Jo make a puree. Melt 3 tablespoons butter in a saucepan. Add the flour, and stir to form a paste. Add the milk and cream a little at a time, stirring constantly to prevent lumps. When the sauce is smooth, add it to the puree and blend together in a blender or food processor. Return the sauce to a saucepan to warm and season with lemon juice and salt and pepper.
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