Cream Of Carrot Soup (Creme Crecy)

1. 1

   In a large saucepan, melt 2 tablespoons of butter.

2. 2

   Add carrots and onion and cook slowly for 15 minutes.

3. 3

   Add rice and 1 quart bouillon.

4. 4

   Cook slowly for 45 minutes or until carrots are soft.

5. 5

   Puree the soup in a blender a half cup at a time.

6. 6

   Return to pan and add 2 cups more bouillon.

7. 7

   Bring to a boil and add milk and 1 tablespoon of butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.