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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste. Ingredients:
2 -3 slices bacon, chopped |
1 small onion, chopped |
1/4 cup long-grain white rice |
6 cups canned chicken broth |
4 cups sliced carrots (about 6 large) |
1/2 teaspoon salt (optional) |
1/2 teaspoon sugar |
1 pinch ground nutmeg |
1/4 cup fat-free half-and-half |
pepper |
chopped fresh parsley (optional) |
Directions:
1. Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
2. Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
3. Add rice and stir to coat.
4. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
5. Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
6. Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.
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