Now, does this sound good? Thanks to George at the Irish Heritage Newsletter. Irish Carrot Soup Ingredients: 1 Medium Onion 1 lb. Carrots 4 Tablespoons Butter ½ Teaspoon of salt ¼ Teaspoon of Pepper 1 Medium Sized Peeled Potato- Chopped 6 Cups of Chicken Stock (or broth) Method: Chop the onions Peel and shread the carrrots. Fry carrots and onions in butter for 10 minutes or until soft. Transfer carrots and onions to a saucepan and add the stock , seasonings and chopped potatoes. Simmer until vegetables are tender and allow to cool. Puree in blender or food processor. Re-heat and serve with chopped chives floating in center. -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com