Creamy carrot rice soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Safflower oil |
| 1 | medium | Onion, coarsely chopped |
| 3 | eaches | Carrots, coarsely chopped |
| « cup long-grained white rice | ||
| 3 | cups | Vegetable (or chicken) stock |
| « cup evaporated skimmed milk | ||
| 1 | teaspoon | Salt |
| ¬ tsp. pepper | ||
| ¬ tsp. nutmeg | ||
| 1 | each | In a large saucepan, heat the oil. Add theonion and carrots and cook |
Directions
over medium heat until the onions are soft and the carrots are crisp-tender about 8 minutes. 2. Add the rice and vegetable stock.
Bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 18-20 minutes. 3. With a slotted spoon, remove ¬ cup of the cooked rice and reserve. Transfer the carrots, onion, remaining rice and 1 cup of the cooking liquid to a blender or food processor and puree until smootu. Return the puree to the soup pot.
4. Mix in the evaporated milk, salt, pepper, nutmeg and reserved ¬ cup cooked rice. Simmer 5 minutes longer. From "Great Grains" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 02-07-95
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