Cream of Carrot Soup

• 4 carrots, sliced (1 cup)
• 1 medium onion, sliced
• 1 stalk celery with leaves, sliced
• 1 ½ cups chicken stock
• 1 teaspoon salt
• generous pinch of cayenne pepper
• ½ cup cooked rice
• ¾ cup cream

Place the carrots, onion, celery and one-half cup of the chicken stock in a saucepan. Bring to a boil, cover, reduce the heat and simmer for fifteen minutes. Transfer to the container of an electric blender and add the salt, cayenne and rice. Cover and turn the motor on high. Remove the cover and with the motor running, pour in remaining stock and cream. Chill and serve garnished with diced pimento.