Carrot Soup With Dungeness Crab

By Sunset
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2 1/2 tablespoons butter

1 medium chopped onion

1 pound sliced carrots

1 large bay leaf (or 2 small)

2 tablespoons white rice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon zest

6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)

1 tablespoon fresh lemon juice

1 tablespoon minced chives, plus chopped chives for garnishing

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