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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Every time I make a pot of this creamy soup, everyone comments on its appealing taste and eye-catching color. It's irresistible.—Anneliese Deising, Plymouth, Michigan Ingredients:
3 leeks (white portion only), thinly sliced |
2 tablespoons butter |
3 medium carrots, grated |
6 cups chicken broth |
3/4 cup cooked long grain rice |
1/4 teaspoon ground mace |
dash pepper |
3/4 cup heavy whipping cream |
additional grated carrots, optional |
Directions:
1. In a 3-qt. saucepan, saute leeks in butter for 1 minute. Add carrots and cook 2 minute longer. Stir in broth, rice, mace and pepper; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice and carrots are tender. Cool slightly. Puree in batches in a blender; return to pan. Add cream; heat though but do not boil. Garnish with carrots if desired. Yield: 6 servings.
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