Creme de Carottes (Cream of Carrot Soup)

This recipe is from my friend Jill who says it was passed down from her Swiss grandmother.  She says, "When the larder is low and you do not want to think too much, this soup and a hearty loaf of bread make a dinner."  I don't even know what it means to have larder be low, but it sounded very poetic.  Be sure to read the entire recipe before making this because it takes longer than you might think.  If you start it too late in the evening you may end up serving your children macaroni and cheese because you realize the soup won't be ready until after their bedtime.  Just, you know, as an example.  Or you could just be a 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.

Ingredients:
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.