Cream Of Carrot Soup - cooking recipe

Ingredients

4 Tbsp. butter
1 1/2 c. sliced young carrots
1 large onion, finely sliced
1/2 clove garlic, crushed
2 Tbsp. rice
3 or 4 sprigs parsley or 1 Tbsp. dried parsley
thinly peeled rind from 1/2 orange
4 c. Basic Chicken Stock (see index)
1/4 tsp. sugar
salt and pepper
juice of 1/2 orange
1/4 c. cream
2 egg yolks
finely grated rind of 1/2 orange (garnish)
2 tsp. chopped parsley (garnish)

Preparation

Melt butter.
Add vegetables, garlic and rice; mix well over gentle heat for 5 minutes without browning.
Add parsley, peeled orange rind, stock, sugar and seasonings; bring to boil.
Lower heat; simmer 30 to 40 minutes, until vegetables are tender.
Put into electric blender or food processor and blend until smooth.
Or put through food mill.
Return to pot; reheat, adding orange juice. If not thick enough, add cream and egg yolks.
Mix egg yolks and cream well.
Add few spoons hot soup.
Strain back into soup; stir constantly.