Cream of Carrot Soup [1]

2 cups chopped carrots

1 small onion sliced

2 sprays parsley

1/4 cup washed rice

2 cups water

2 cups scalded milk

1/2 cup hot cream

1/4 cup butter

2 tablespoons flour

Salt, pepper

1

Cook carrots in water until tender
2

Rub through sieve over a bowl to save the liquid
3

Cook the rice in milk until soft
4

Sauté onion a delicate brown in butter, add flour and stir to a paste
5

Add carrot mixture to milk and pour slowly over the flour paste, stirring constantly
6

Heat to boiling point and add cream
7

Strain into hot soup bowl and sprinkle with finely chopped parsley.

Cooks Note