CREAM OF CARROT SOUP

2 cups sliced onion

5 cups coarsely chopped carrots

2 Tbs. butter

½ cup raw white rice

8 cups chicken stock

salt & pepper to taste

GARNISH: 1 large carrot shaved into strips and steamed until tender. ½ cup sour cream or Crème Fraiche.

Sauté carrots & onions in butter until tender, 7 or 8 Min. Add rice & 4 cups stock, cover & simmer until rice is tender (about 20 Min.) Add remaining stock, salt & pepper. Cool slightly & puree. May be served either hot or chilled. With garnish if desired. (I do not puree). Makes 6 servings.