Melt the butter in a large saucepan. Stir in the onions and saute until soft
but not browned (about 5 minutes). Add the carrots, stock, tomato paste and
rice. Simmer gently, uncovered, for 30 minutes. Blend in a food processor until
very smooth, then season and stir in the cream.
- 2 T butter
- 3/4 C finely chopped onions
- 3 C finely chopped carrots
- 1 qt chicken stock
- 2 t tomato paste
- 2 T raw white rice
- 1/2 C cream (or milk)
- salt and fresh pepper to taste
- carrot curls (optional)
Before serving, return to low heat in a double boiler until quite warm.
Remove from heat and stir in the butter. Add the curls if desired.
A wonderful creamed soup with beautiful color; even folks who don't like cooked
carrots find this one irresistable. It's fine to use a food processor to chop the onions
and carrots, but puree by hand for the best consistency.