Cream Of Carrot Soup - cooking recipe

Ingredients

1 oz. butter
4 oz. finely chopped onions
1 lb. finely chopped carrots
2 1/4 pt. chicken stock
1 1/2 tsp. tomato paste (optional)
1 oz. uncooked rice
salt
white pepper
6 Tbsp. heavy cream
1/2 oz. soft butter
8 to 12 carrot curls (optional)

Preparation

Melt butter in a large heavy saucepan over moderate heat.
Add the onions and cook, stirring occasionally, for about 5 minutes until they are soft but not browned.
Add the carrots, chicken stock and rice. Simmer gently, uncovered, for 30 minutes.
Put the soup through a sieve or food mill into a clean saucepan.
Season with salt and pepper to taste and stir in the cream.
If it looks too pale, add the tomato paste.