Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
3/4 c. onion, chopped
3 c. carrots, chopped
4 c. chicken stock
2 Tbsp. tomato paste
2 Tbsp. plain raw rice
salt and white pepper
1/2 c. heavy cream
1 Tbsp. butter

Preparation

In a heavy saucepan, melt butter over moderate heat.
Stir in onion and cook five minutes until soft, but not brown.
Add carrots, stock, tomato paste and rice.
Simmer 30 minutes.
Puree the soup through a food mill or blender until smooth.
Season and stir in cream.
Reheat before serving.
Add butter and garnish with carrot curls.
Serves 6.