Carrot-Rice Soup

1. 1

   Cook bacon in heavy large saucepan over medium heat until crisp and brown.

2. 2

   Using slotted spoon, transfer bacon to paper towel to drain.

3. 3

   Add onion to drippings in pan.

4. 4

   Saute until beginning to soften, about 3 minutes.

5. 5

   Add rice and stir to coat.

6. 6

   Add broth, carrots, sugar and nutmeg and bring to boil.

7. 7

   Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.

8. 8

   Puree soup in batches in blender; return to pan.

9. 9

   Mix in cream.

10. 10

    Season with salt and pepper.

11. 11

    Ladle soup into bowls.

12. 12

    Sprinkle with bacon and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.