Carrot Soup

Directions

1. 1
   In a
2. 2
   heavy
3. 3
   3 to 4 quart saucepan melt the butter over moderate heat.
4. 4
   Stir in the onion and cook, stirring occasionally for
5. 5
   5
6. 6
   minutes
7. 7
   or
8. 8
   until they are soft but not browned. Add the carrots,
9. 9
   chicken
10. 10
    stock,
11. 11
    tomato
12. 12
    paste and rice and simmer gently,
13. 13
    uncovered,
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    for
15. 15
    30
16. 16
    minutes.
17. 17
    Puree the soup through a blender
18. 18
    or
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    food
20. 20
    processor
21. 21
    and return mixture to saucepan. Season
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    with
23. 23
    salt and white pepper and stir in the cream (milk).