Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
3/4 c. onion, finely chopped
3 c. carrots, finely chopped
1 qt. chicken stock (fresh or canned)
2 tsp. tomato paste
2 Tbsp. plain white uncooked rice
salt
white pepper
1/2 c. cream (you may substitute milk or part milk and cream)
1 Tbsp. soft butter
8 to 12 carrot curls for garnish

Preparation

In a
heavy
3 to 4 quart saucepan melt the butter over moderate heat.
Stir in the onion and cook, stirring occasionally for
5
minutes
or
until they are soft but not browned. Add the carrots,
chicken
stock,
tomato
paste and rice and simmer gently,
uncovered,
for
30
minutes.
Puree the soup through a blender
or
food
processor
and return mixture to saucepan. Season
with
salt and white pepper and stir in the cream (milk).