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What You Need:
(To serve 4 to 6)
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2 tablespoons butter
¾ cup finely chopped onions
3 cups finely chopped carrots
1 quart chicken stock, fresh or canned
2 teaspoons tomato paste
2 tablespoons plain white raw rice
Salt
White pepper
½ cup heavy cream
1 tablespoon soft butter
8 to 12 carrot curls (optional)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat. Stir in the onions and cook, stirring occasionally, for 5 minutes, or until they are soft but not browned.
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2. Add the carrots, chicken stock, tomato paste and rice, and simmer gently, uncovered, for 30 minutes. Puree the soup through a food mill into a clean saucepan. Season it with salt and white pepper, and stir in the cream.
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3. Before serving, return the soup to low heat and bring it to a simmer. Remove the pan from the heat and stir in the tablespoon of soft butter.
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4. Ladle the soup into a tureen or into individual soup bowls and garnish with carrot curls if desired.
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