Potage Crecy: Puree of Carrot Soup


In a heavy 4 quart saucepan, melt 2 tablespoons butter over medium heat. Add onions and cook until they are soft but not brown.

Add carrots, chicken stock, tomato paste and rice. Cover and cook over medium low heat for 30 minutes, stirring frequently. Puree the soup in a food processor.

Season with salt and white pepper to taste, and add the heavy cream.

Before serving heat the soup once again over a low flame and add the additional tablespoon of butter. Stir well and ladle in to soup bowls. Garnish with carrot curls or shavings.

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