Carrot Soup

In a bow to the calorie conscious-this "cream" soup gets it’s texture from overcooked rice.  A classic French technique.


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
one-half cup heavy cream
1 Tbsp. Butter

Melt the butter over moderate heat. Stir in onions and cook 5 minutes until soft but not brown. Add carrots, stock, tomato paste and rice. Simmer 30 minutes. Puree the soup through a blender. Season and stir in cream. Reheat before serving. Add butter and garnish with carrot curls.
Serves 6