*  Exported from  MasterCook II  *
                           Cafe Royal Carrot Soup
 Recipe By     : Abdelrahman Aly & Spiro Giannopoulos, Cafe Royal, Dallas
 Serving Size  : 1    Preparation Time :0:00
 Categories    : *Soups & Stews                   Restaurant Recipes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      medium        carrots
                         chicken broth
    3      medium        onion -- chopped
    3      whole         bay leaves
    2      tablespoons   Canola oil
                         salt and pepper -- to taste
     Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
 to cover. Bring to a boil, lower heat and simmer until the carrots are tender,
 about 40 minutes.
     Meanwhile, saute onions and bay leaves in oil until onion is translucent.
     When carrots are tender, place them in a blender. Discard bay leaves; add
 the onions to the blender. Puree until smooth, adding liquid from the soup pot
 as needed for consistency. Season with salt and pepper to taste.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : “The secret is the chicken stock,” says Cafe Royal chef Spiro
 Giannopulos, who credits the dish to his assistant, Abdelrahman Aly. “You must
 use natural chicken broth. If you try to make it with cubes or canned broth, it
 will taste watery.”
     For the chicken broth, simmer 2 chickens, a few carrots, onions and celery
 ribs in water to cover until the broth is golden. Remove the chicken and save
 for other use. Degrease the broth and strain before using.
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