4.3/5
(3 Votes)
Ingredients
- 3 tbsp butter
- 1/2 onion chopped
- 1 lb finely chopped carrots
- 2 pints chicken stock
- 2 tbsp uncooked rice
- Salt and pepper
- 6 tbsp heavy cream
Preparation
Step 1
Melt 2 tbsp butter in heavy saucepan. Add onions. Cook, stirring occasionally, about 5 minutes or until the onions ate soft but not brown. Add carrots, chicken stock, and rice. Simmer gently uncovered for 30 minutes until carrots are cooked. Put the soup through a sieve into a clean saucepan or blender for 20-30 seconds. Reheat and season with salt and pepper. Stir in the cream and remaining tbsp of butter. Serves 6
You'll also love
-
Butternut Squash, Sweet Potato,... 5/5 (4 Votes) -
Salmon Topped with Spinach, Bacon,... 4/5 (4 Votes)
You'll also love
-
Emeril's Super Lemony Bars 3.4/5 (10 Votes) -
Pressure Cooker Sweet and Sour Red... 4.3/5 (3 Votes)