Carrot and Egg Soup
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INGREDIENTS 2 tablespoons butter 4 cups thinly sliced baby carrots 2-1/2 cups Chicken stock 1 teaspoon sugar Salt and freshly ground pepper 2/3 cup milk 3/4 cup cooked rice 4 eggs, at room temperature 2 scallions, minced 2/3 cup light cream Melt the butter in a saucepan, add the carrots and saute gently for 2 to 3 minutes to soften slightly. Add the chicken stock and sugar and season to taste with salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes or until the carrots are very tender. Off heat, let mixture cool slightly, then work to a pureé in a blender or processor. Return the pureé to the rinsed-out pan and stir in the milk and the cooked rice. Taste and adjust the seasoning, if necessary. Heat the soup gently until hot but NOT BOILING, then break in the eggs and poach them for about 8 minutes or until they are firm enough to be lifted out with a slotted spoon. Spoon an egg into each of 4 warmed soup bowls and carefully pour over the soup. Sprinkle over the scallions, swirl in the cream and serve at once. Serves 4 to 8