Carrot Soup (potage Crecy)

5 to 6 appetizer servings. Spray large saucepot with cooking spray. Use medium-low heat. Add carrots and onion. Stir to coat. Add 1/4 cup chicken broth. Cover and simmer till carrots are tender, approximately 20 minutes. (original receipe calls for 4 TBs of butter - we're using the 1/4 cup of broth intead) Add 1 quart of consomme and rice. Bring to a boil. Reduce heat to a simmer, cover, and cook until rice is soft. When rice is soft, remove pan from heat. Let cool to room temperature. Puree in blender until desired consistency. Refrigerate until ready to serve. If serving hot, reheat and swirl in 2 TB butter. Hot or cold, garnish with chopped parsley and/or chives.