Directions:
- Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
- Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.55 Kcal (785 kJ) | ||
| Calories from fat | 127.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Cholesterol | 43.45mg | 14% | |
| Sodium | 912.28mg | 38% | |
| Potassium | 487.82mg | 10% | |
| Total Carbs | 11.61g | 4% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.55 Kcal (207 kJ) | ||
| Calories from fat | 33.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 22% | |
|---|---|---|---|
| Cholesterol | 11.48mg | 14% | |
| Sodium | 241mg | 38% | |
| Potassium | 128.87mg | 10% | |
| Total Carbs | 3.07g | 4% | |
| Sugars | 1.39g | 21% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 0.43g | 3% | |
| Vitamin C | 7mg | 44% | |
| Vitamin A | 0.2mg | 24% | |
| Calcium | 16.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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