CARROT SOUP
from "French Cooking for the Home", Louis Diat, 1956
4-5 medium carrots minced
1 medium onion, minced
2 tablespoons butter
1 teaspoon salt
3 teaspoons sugar
1/2 cup rice
6 cups white stock (page 331) or water
1 cup hot milk, top milk preferred
bread crusts (page 327)
Put carrots and onion in a saucepan with half the butter, the salt and sugar. Cook slowly 15 minutes, mixing from time to time. Add rice, 4 cups of the stock (or water) and cook slowly until carrots are well done, about 45 minutes. Strain through a fine sieve, return liquid to pan and add remaining 2 cups stock (or water). Bring to boil, skim, if necessary, and add the milk with the remaining butter. Serve from a soup tureen with crusts of bread floating on top.
