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Cream of Crecy Soup

3 medium-sized carrots, 1 1/3 cups sliced 1 cup water 2 cups milk 1 tablespoon flour 1/2 cup cream 1 slice onion--1/8-inch thick 1 bay leaf 1 teaspoon salt Cook carrots in water. Steep bay leaf and onion in the milk and cream in double boiler. Remove onion and bay leaf, and thicken with flour. Put carrots through colander, and add to the thickened milk and cream. One potato with it relieves the strong taste. Parsley may be added.