Creme De Carottes

Our ward Relief Society here in Chapel Hill put together a cook book that is AMAZING. My whole menu this week has been based on new recipes from the cookbook. Everyone was supposed to only submit their family's most treasured recipes and write a little something about the history behind the recipe. This recipe is from Jill Austin. This was passed down to her from her Swedish Grandmother. I made it tonight and it was so fantastic, I had to share. I also made a loaf of whole wheat bread to go along and it was a very satisfying winter dinner (well if you can call a 64 degree day winter).

Creme De Carottes

3 TB butter
1-2 lb sliced carrots
1 large onion, sliced
3/4 uncooked rice (not Minute)
1 c. cream
2 qt. chicken broth
salt and pepper to taste
fresh parsley

Melt butter on medium-low heat, then add onions and cook slowly until golden. Add carrots and saute for several minutes. Add broth and rice. Bring to a boil and then lower heat and simmer for at least an hour. Allow to cool, and then puree either with a hand blender, or in batches in a stand-up blender. Return to pot and warm on low heat. Add cream, correct seasoning with salt and pepper. When serving, it looks lovely with a bit of chopped parsley on top. Serves 6-8. This soup also freezes well.