CREAM OF CARROT SOUP
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
- Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
- Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 12 grams, TransFat 0 grams
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