Carrot-rice Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, peeled and chopped
1 medium: Onion, chopped
1 tbsp: Margarine,
4 cup: Chicken broth, divided
1/4 tsp: Dried tarragon leaves,
1/4 tsp: Ground white pepper,
2 1/4 cup: Cooked rice,
1/4 cup: Light sour cream,
Snipped parsley or mint for garnish,
Directions:
Cook carrots and onion in margarine in large saucepan or Dutch oven
over medium-high heat 2-3 minutes or until onion is tender. Add 2
cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process
until smooth. Return to saucepan. Add remaining 2 cups broth and
rice; thoroughly heat. Dollop soup cream on each serving of soup.
Garnish with parsley.
Makes 6 servings.
Favorite recipe from USA RICE COUNCIL.
Source from luhu.jp
over medium-high heat 2-3 minutes or until onion is tender. Add 2
cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process
until smooth. Return to saucepan. Add remaining 2 cups broth and
rice; thoroughly heat. Dollop soup cream on each serving of soup.
Garnish with parsley.
Makes 6 servings.
Favorite recipe from USA RICE COUNCIL.
Source from luhu.jp
Tags
Soups