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Cream of Carrot Rice Soup
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2 Tbls. butter
3 large leeks (white part only) trimmed-well, washed and thinly sliced
3 large carrots, peeled and thinly sliced
1/4 tsp. ground mace
salt and freshly ground pepper, to taste
6 cups chicken broth
3/4 cup cooked long grain white rice
3/4 cup heavy cream
1/2 carrot, peeled and finely grated
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In a large pot, over medium heat, melt the butter. Add leeks and cook for 1 minute, stirring. Do not brown.
Add the sliced carrots and cook, stirring, for 1 minute.
Stir in the mace, salt and pepper.
Add the broth and half of the rice. Cover and simmer for 30 minutes, or until the carrots and rice can be mashed against the side of the pot.
Cool slightly and (in batches) pour into the container of a blender and blend into a smooth liquid.
Before serving, stir in cream. Heat just to a simmer. Taste for seasoning, adding salt and pepper, if needed.
With a metal fork, mix the remaining rice with the grated carrots and sprinkle over the top of each individual serving.
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Preparation Time: 45 minutes |
Serves: 4 to 6 |
| Recipe Origin: Canada |
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Submitted by: |
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Dee M. Janel
British Columbia
Canada |
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| This recipe has been viewed 4033 times. |
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