A Soup For All Seasons

Recipe Ingredients

3 cups	330g / 11oz	Sliced carrots
2		Celery - sliced (1 cup)
1		Onion - chopped (1/3 cup) (small)
1		Leek - chopped (1/2 cup)
1/3 cup	53g / 1.9oz	Long grain rice
5 cups	1185ml	Chicken broth
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3/4 cup	177ml	Half-and-half or light cream

Recipe Instructions

In a large saucepan combine carrots, celery, onion, leek (optional) and rice. Add 4 cups of the chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or till vegetables are tender.

In a blender container or food processor bowl, blend or process half of the vegetable mixture, covered, till smooth. Remove and repeat with remaining vegetable mixture.

Return all to saucepan. Stir in remaining 1 cup of chicken broth, pepper and half-and-half or light cream. Cook and stir till heated through (do not boil). If desired, swirl soup with additional half-and-half.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"

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