Carrot Soup

Name: Carrot Soup
Ingredients: 3 tablespoons butter; 2 medium onions, finely chopped; 4 carrots, finely chopped; 1 quart chicken broth; 1/3 cup long grain white rice; Salt and freshly ground black pepper; 1/2 cup heavy cream or non-fat yogurt, optional; 2 tablespoons chopped parsley

8 ingredients

9 steps

Ingredients

3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
1 quart chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
1/2 cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley

Directions

1

Melt the butter.
2

Add the onions and carrots, and cook them, covered, for 10 minutes or until tender.
3

Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste.
4

Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well.
5

Remove from heat, puree in a food mill, blender or processor.
6

Return the soup to a saucepan and thin with water of too thick.
7

Bring back to a boil and adjust the seasoning.
8

Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt.
9

Garnish with parsley