CARROT SOUP

Carrot Soup

3 tablespoons butter, divided use

3/4 cup onion, chopped

3 cups carrots, chopped

4 cups chicken stock

2 tablespoons tomato paste

2 tablespoons plain uncooked rice

Salt and white pepper to taste

1/2 cup heavy cream

Melt 2 tablespoons of the butter in a saucepan over medium heat. Stir in onions and cook for several minutes, until soft but not brown. Add carrots, chicken stock, tomato paste and rice. Simmer for 30 minutes. Puree the soup* until smooth, then season and stir in cream and remaining tablespoon of butter. Garnish with carrot curls. (Carrot curls can be made by shaving off thin strips of carrot with a vegetable peeler and forming them into rosettes.) Serves 6.