Knock Your Socks Off Carrot Soup

Ingredients

• 1 lb carrots roughly chopped
• 1 large onion roughly chopped
• 2 Tbsp butter
• 2 12 c chicken stock or bouillon
• 1 oz raw rice
• salt and pepper to taste
• 1 egg yolk
• 34 c light cream or half and half
• chopped parsley or chives for garnish

Directions

1. Saute the chopped carrots and onion over medium heat in butter for 5 minutes stirring frequently
2. Add the stock or bouillon and rice and bring to a boil
3. Cover the pot and simmer for 25 minutes or until the carrots and rice are tender
4. Put soup into blender jar and puree on low speed for a minute
5. Then turn to high speed until the soup is really smooth
6. If the soup is too thick for pureeing add a little extra stock