Carrot Puree

Cut the cleaned carrots into thin slices, peel the onion and chop finely. Melt the butter in a saucepan and sweat the onions with the carrots, covered, over medium heat.

Add the boiling hot beef broth, put in the bunch and season with a pinch of sugar, salt as well as pepper.

Cover and cook for about 15 minutes. Then add the rice and cook for another 20 minutes without a lid.

Remove the herb bouquet and strain through a sieve. Season again, stir in some butter flakes and garnish with chervil leaves.

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