Ingredients :
| 3 |
cup |
sliced carrots |
| 2 |
x |
stalks celery sliced (1 cup) |
| 1 |
sm |
onion chopped (1/3 cup) |
| 1 |
x |
leek chopped (1/2 cup) |
| 1/3 |
cup |
long grain rice |
| 5 |
cup |
chicken broth |
| 1/8 |
tsp |
freshly-ground black pepper |
| 3/4 |
cup |
half-and-half or light
cream |
|
Method :
- In a large saucepan combine carrots,
celery,
onion,
leek
(optional) and rice. Add 4 cups of the chicken
broth. Bring to boiling; reduce
heat. Cover and simmer for 15 to 20 minutes or till vegetables are
tender.
- In a blender container or food processor bowl, blend or
process half of the vegetable mixture, covered, till smooth.
Remove and repeat with remaining vegetable mixture.
- Return all to saucepan. Stir in remaining 1 cup of chicken
broth, pepper
and half-and-half or light cream.
Cook and stir till heated through (do not boil). If desired, swirl
soup with additional half-and-half.
- This recipe yields 4 servings.
"Susan Wolfe on the
www.eclix.net Food BB"
- NOTES : Recipe originally from Successful Farming, Mar 15,
1996
|