Carrot Soup

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

Directions:
- 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.