Potage Crécy (French Carrot Soup)

Step 1

Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.

Step 2

Add carrots, broth, tomato paste and rice. Simmer 30 minutes.

Step 3

Puree in blender in small batches until smooth. Return to pan.

Step 4

Add salt and pepper and stir in the cream. Simmer for 10 minutes.

Step 5

Stir in the softened butter and serve with two carrot curls per serving.