French Carrot Soup -- Embellished » Recipe » zous chef

Ingredients

• 4-5 carrots (approx 600g or 1 1/3 pounds), peeled and chopped
• 1 liter (approx 1 quart) chicken or vegetable stock (Note 1)
• 2 tablespoons Olive Oil
• 1 medium mild onion, peeled and chopped
• 100g (approx 1/2 cup) rice, arborio if available
• Salt and Pepper
• 1/4 cup cream
• 1 teaspoon sugar (less if your carrots are sweet)
• 4 eggs, cracked and ready to poach (Note 2)
• Radish Sprouts or chopped chives for garnish
• Parmesan Crisps
• Salt and Pepper for the eggs. The pepper should be ground very fine.