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Puree Crecy, Stanley

Scrape, wash and drain eighteen small new carrots, finely slice and place in a saucepan with two sliced onions and four sliced branches celery. Add one ounce butter, set the pan on the fire and constantly stir with a wooden spoon for ten minutes, add two ounces raw rice, moisten with two quarts broth and season with teaspoon salt, teaspoon sugar and half teaspoon pepper. Cover the pan and let slowly boil for fifty minutes, strain the broth through a sieve into a basin, place the vegetables on strainer in a mortar and pound to a puree, then add it to the broth, sharply mix with a whisk, strain the soup through Chinese strainer into a saucepan, add half pint cooked fresh peas. Let come to a boil, add a half ounce butter, mix well, then pour into a soup tureen and serve.