Knock Your Socks Off Carrot Soup - cooking recipe

Ingredients

1 lb. carrots, roughly chopped
1 large onion, roughly chopped
2 Tbsp. butter
2 1/2 c. chicken stock or bouillon
1 oz. raw rice
salt and pepper to taste
1 egg yolk
3/4 c. light cream or half and half
chopped parsley or chives for garnish

Preparation

Saute the chopped carrots and onion over medium heat in butter for 5 minutes, stirring frequently.
Add the stock or bouillon and rice and bring to a boil.
Cover the pot and simmer for 25 minutes or until the carrots and rice are tender.
Put soup into blender jar and puree on low speed for a minute.
Then turn to high speed until the soup is really smooth.
(If the soup is too thick for pureeing, add a little extra stock.)