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Carrot Soup

ingredients

1 onion
1/2 lb. carrots
1/2 stick (2 oz) 50 g butter
a thick slice of crust of bread
3 pints vegetable stock
a pinch of sugar

for the seasoning

a bouquet of parsley
2 tablespoons rice
a little chopped chervil or mint

method

1. Slice and chop the onion finely. Slice the carrots thinly and evenly.

2. Put half the butter with the onion and carrot into the pan, cover, and cook very gently till the carrot is quite soft, about 20 minutes.

3. If the cooking is too fast and the carrot fried you will not get the best results.

4. Cut the crust in rice and dry in the oven. Add the dried rice to the carrots with a quart of the stock, the parsley, and the pinch of sugar. Simmer gently 35-40 minutes.

5. While the cooking proceeds, prepare the rice by boiling till tender in salted water.

6. Put the contents of the stewpan through a fine sieve and return to the rinsed saucepan.

7. Add remainder of stock. Adjust seasoning and simmer again for 10-15 minutes, skimming frequently.

8. Remove from the fire, whisk in the rest of the butter, add cooked, drained rice and chervil or mint, and serve.

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