Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis
2 tb Butter
3/4 c Finely chopped onions
3 c Finely chopped carrots
1 qt Chicken stock
2 ts Tomato paste
2 tb Raw white rice
Salt to taste
1/2 c Heavy cream
1 tb Softened butter
8 To 12 carrot curls for
-garnish

In a heavy 3 to 4-quart saucepan over moderate heat, melt butter.
Stir in onions and cook 5 minutes. Add carrots, stock, tomato paste
and rice. Simmer 30 minutes. Puree in blender in small batches until
smooth. Return to pan. Add salt and pepper and stir in cream. Simmer
for 10 minutes; stir in softened butter. Garnish with carrot curls.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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