Cream of Carrot Soup

Cat made this for our book club's poetry evening last fall and it was fabulous!

1 C chopped leak (substitute onions/shallots if you need to)
2 large onions
4 T butter
2 # carrots
3 C water
3 C vegetable broth
5 T uncooked white rice
pinch of sugar
1 t salt
1/2 tsp crushed dried thyme
1 small bay leaf
pinch of cayenne
1 1/2 C milk
1/3 C cream
dash of nutmeg

garnish with fresh chives

in a large, heavy saucepan, saute the onions and leeks/shallots in the butter stirring often, until they are golden. Meanwhile, peel and thinly slice the carrots. Add the carrots, water, broth, rice, salt, herbs and cayenne to the onion mixture. Cover and simmer for about 40 minutes, or until the carrots and rice are completely mushy soft.

Remove the bay leaf and puree the soup in batched in a blender or food processor until it is velvety smooth. Return the soup to the rinsed saucepan and stir in the milk, cream and sprinkle of nutmeg. Heat the soup through, stirring gently, then taste and correct seasoning with another pinch of salt or nutmeg.

Serves 8-10 (use left overs for lunch the next day!)