Whisk in the chicken stock then add the bay leaf, seasonings, carrots, and potato. Stir. Cover and bring mixture to a boil over medium heat then reduce heat to a low, simmering boil and cook for 20-25 minutes, or until carrots are cooked soft, stirring occasionally. Remove and discard bay leaf. Cool mixture slightly then, working in batches, purée mixture smooth in blender.
Transfer puréed mixture to clean stock pot and whisk in the milk, whipping cream, and maple syrup. Season with salt and pepper, to taste. Heat over medium-low heat just until heated to serving temperature. Stir in parmesan cheese until melted. Do not boil.
Yield: Apx. 8-9 servings (apx. 1 cup per serving)
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