Carrot Soup

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Onions - finely chopped (medium)
4		Carrots - finely chopped
1		Chicken broth
1/3 cup	53g / 1.9oz	Long-grain white rice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Heavy cream or non-fat yogurt - (optional)
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 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 if 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.

This recipe yields 4 to 6 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6740 broadcast 12-03-1997)

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