1/2 cup cooked rice                 
4 large carrots (1 lb.) sliced               
1 small stalk celery, chopped w/ leaves        
2 tsp. chicken bouillon granules        
3/4 cup cream
1 med. onion, chopped
1 1/2 cups water
1 tsp. salt
white pepper

Place carrots, onion, and celery in saucepan with water and bouillon.  Bring to a boil, cover, reduce heat; simmer 15 minutes or until carrots are tender.

When vegetables are tender, drain most of liquid into a cup and save.  Puree vegetables and rice in food processor or blender until smooth.  Add salt and pepper, and with machine running, add reserve broth.  Return soup to pot.  If serving immediately, whisk cream into soup, adjust the seasoning, and heat but don’t boil.  If serving later, refrigerate without cream and add just before reheating.

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