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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home. Ingredients:
3/4 cup chopped onion |
3 tablespoons butter, divided |
3 cups chopped carrots |
3 cups chicken broth |
2 tablespoons uncooked long grain rice |
1/2 cup heavy whipping cream |
1 to 2 tablespoons tomato paste |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly.
2. Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through. Yield: 4-5 servings.
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