Cream of Carrot Soup

1. 1

   Saute onions and carrots in butter until tender, 7 to 8 minutes.

2. 2

   Add rice and 4 cups stock.

3. 3

   Cover and simmer until rice is very tender, 20 to 25 minutes.

4. 4

   Meanwhile, using vegetable peeler, shave carrot into 3-inch strips.

5. 5

   Steam over 1/2 inch of water 2 to 3 minutes, or until tender.

6. 6

   Add remaining stock, salt and pepper.

7. 7

   Cool slightly and puree.

8. 8

   May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.