Cream of Carrot Soup

Preparation

• 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.