Ingredients Edit

Directions Edit

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

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