Creamy Carrot Rice Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 T: Safflower oil,
-milk,
1 medium: Onion, coarsely chopped
1 t: Salt,
3 each: Carrots, coarsely chopped
tsp. pepper,
cup long-grained white,
tsp. nutmeg,
-rice,
1 each: In a large saucepan, heat
3 cup: Vegetable, (or chicken) stock
-the oil. Add theonion and,
cup evaporated skimmed,
-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
Source from luhu.jp
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
Source from luhu.jp