3 lbs carrots, without tops
1 cup chicken broth or 1 cup veal broth or 1 cup water
2 tablespoons soft butter
2 tablespoons flour
14 cup heavy cream or 14 cup sour cream
fresh ground pepper
Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes). Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste. When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles. Turn into a serving dish and sprinkle with salt and pepper.