Cream of Carrot Soup

In a large, heavy saucepan, saute the leeks and onions in the butter, stirring often, until they are golden. Meanwhile, peel and thinly slice the carrots. Add the carrots, water, broth, rice, sugar, salt, herbs, and cayenne to the onion mixture. Cover and simmer for about 40 minutes, or until the carrots and rice are completely mushy soft. Remove the bay leaf and puree the soup in batches in a blender or food processor until it is velvety smooth. Return the soup to the rinsed saucepan and stir in the milk, cream, and a sprinkle of nutmeg. heat the soup through, stirring gently, then taste and correct the seasoning with another pinch of salt or nutmeg. Sprinkle each serving with chopped fresh chives.