4 carrots, sliced (1 c.)
1 med. onion, sliced
1 stalk celery with leaves, sliced
1 1/2 c. chicken stock
1 tsp. salt
Generous pinch of cayenne pepper
1/2 c. cooked rice
3/4 c. cream

Place the carrots, onion, celery and 1/2 cup of chicken stock in saucepan and bring to boil, cover, reduce the heat and simmer 15 minutes.

Transfer to food processor and add the salt, cayenne and rice. Cover and process. With motor running, pour in remaining stock and cream. Serve hot, room temperature or chilled. Serves 6. The cooked onions make this "sweet" also. Make sure you can feel the zip of the cayenne!