Carrot Soup - cooking recipe

Ingredients

1 lb. carrots, thinly sliced
3 Tbsp. butter
2 Tbsp. chopped onion
1 qt. stock or water
3 Tbsp. raw unprocessed rice or 2 slices stale white bread with the crusts removed, broken up
salt to taste
1 tsp. sugar

Preparation

Gently cook the carrots, together with the onion, in half of the butter.
When they are tender, add the stock or water and the rice or bread.
Season with a pinch of salt and the sugar.
Simmer for 20 minutes, then pass the soup through a sieve, adding more stock or water if the puree is too stiff.
Reheat the soup with the rest of the butter.
Serve with croutons.
Serves 4.