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- Sauté onions in butter until translucent.
- Add carrots and toss over medium heat until wilted.
- Add chicken stock and bring to boil.
- Add rice, shallots, chervil, salt and pepper.
- Simmer 40 minutes.
- Purée and bring back to boil (okay, so the puree part is hard too—careful, don't burn yourself!!!).
- Take it off heat and add OJ, cream, sour cream and dust with nutmeg.
- Salt and pepper to taste.