Carrot Soup (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 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
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