Carrot soup 2

Yield: 1 Servings

Measure Ingredient
3 tablespoons Butter
2 mediums Onions; finely chopped
4 Carrots; finely chopped
1 quart Chicken broth
⅓ cup Long grain white rice
Salt and freshly ground black pepper
½ cup Heavy cream or non-fat yogurt; optional
2 tablespoons Chopped parsley

Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, ¾ teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25

minutes longer or until rice is tender as well. Remove from heat, puree in a

food mill, blender or processor.

Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.

Garnish with parsley

Yield: 4 to 6 servings

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6740 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:39:56 -0500 From: Gail Shermeyer <4paws@...>

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