In a stock pot, sprayed once with Pam, gently saute’ the onion and carrots on a very low heat. As needed, add a little vegetable stock to promote softening of vegetables.
After about 15 minutes add the broth and rice, cover and continue to cook for about 25 minutes.
When the rice is cooked and the vegetables are soft turn the heat off and let cool slightly before trying to blenderize it. You can also use an electric mixer on a very low setting to puree this soup.
If using a blender, very carefully transfer the soup, in small amounts, to a blender and puree until smooth. Return to pot and keep hot. Add salt and pepper to taste.
To serve, place in large bowl and sprinkle with chervil.
