2 tbsp. butter
2 c. onion, chopped
3 stalks celery, chopped
3 heads garlic, broken apart
1 bay leaf
1 1/2 tsp. thyme
1 1/2 tsp. basil
3/4 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. powdered cloves
1 1/2 tsp. salt
2 tbsp. olive oil
1/2 c. dry white wine
12 c. chicken stock
2 c. tomato puree
2 c. carrots, chopped
3/4 c. raw rice
Salt, white pepper
Lemon-Herb butter
Garlic croutons

Do not peel garlic but discard the papery skin. Melt the butter in a large skillet and saute the onions until translucent. Add celery, garlic, bay leaf, thyme, basil, paprika, cumin, cloves and salt; toss well then drizzle on the olive oil. Stir and let the whole mixture simmer together until the garlic is golden, aromatic and very tender. Pour in the wine and stir to deglaze the pan. Meanwhile, bring the chicken stock and tomato puree to a boil in a large kettle. Add the carrots and rice, return to boil and let simmer hard for 15 minutes. Add the sauteed garlic mixture and simmer for another 45 minutes. Either pour the mixture through the fine disc of a food mill or puree in a food processor, then strain to remove garlic skins. Return to a clean kettle and season with salt and white pepper. Garnish with lemon-herb butter and garlic croutons. Serves 6 to 8.

LEMON - HERB BUTTER:

1 stick sweet butter, softened
1 lg. lemon, zest & juice of
1/4 c. parsley, chopped
1 1/2 tsp. dried basil
1 1/2 tsp. dried thyme
Salt, white pepper, fresh grated nutmeg

Cream butter, beat in zest and juice of lemon, parsley, basil, thyme and a pinch of each of the seasonings.