Carrot Soup

500g carrots, scraped
1 medium onion
2 tablespoons butter
1 bayleaf
sprigs of marjoram and thyme
1 litre chicken stock
1 teaspoon finely grated orange peel
100mls cream

Dice the carrots and finely chop the onion. Saute the onion for five minutes in the butter then add the carrots, herbs and chicken stock and simmer until the carrots are tender. Remove the herbs and process the soup in a blender until smooth. Reheat and season to taste. Just before serving stir in the orange peel and cream and heat again, but do not boil. Garnish with a little chopped parsley.