6 to 8 carrots, peeled, sliced thinly (3 c.)
3 tbsp. butter
3/4 c. onion, chopped
2 tbsp. raw white rice
1 c. hot water
1/2 c. heavy cream
4 c. chicken broth
2 tsp. sugar
Salt
White pepper to taste

Melt butter in heavy 3 quart saucepan. Add onions and cook until translucent. Add carrots, chicken broth and rice, cover and simmer 20 to 25 minutes, until carrots are soft. Remove from heat and blend in food processor or mixer.

Return puree to saucepan and add water, sugar, salt, pepper and cream. Mix well. Bring to a simmer to reheat (DO NOT BOIL). Excellent served with a spinach quiche and crusty French bread.