Saturday Chef and do all the carrot peeling and slicing ahead of time. You could even get as far as the pureeing stage and then reheat it and add the cream the day you plan to serve it.
3 Tbsp. butter
1 to 2 lbs. sliced carrots
1 large onion, diced
3/4 c. uncooked rice (not Minute)
1 c. cream, half & half, or milk (your choice, says Jill, though the cream is amazing)
2 qt. chicken broth
Salt and pepper to taste
Fresh parsley (optional)
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 add cream, correct seasoning with salt and pepper. When serving, it looks lovely with a bit of chopped parsley on the top.
Serves 6 to 8.