Cream of Rice Soup with Carrots

Rinse the carrots, remove the skin and grate. Melt the butter in a saucepan and sauté the grated carrots for 2 to 3 minutes.

Finely grind the long grain rice and add it. Pour the water and simmer the soup at low temperature, stirring occasionally, for about ten minutes.

Season with granulated clear soup, salt and nutmeg.

Mash the soup and divide evenly among plates. Fold in the whipped cream in a circular pattern. Serve the cream of rice soup sprinkled with the parsley.

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