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Puree of Carrot Soup




Source of Recipe


Posted by LuAnn for CNC. Source: Farm Journal Country Cookbook, 1972.


Recipe Introduction


several favorites by (LuAnn)


List of Ingredients




2 tbsp. butter

2/3 c. chopped onions

3 c. finely chopped carrots

1 quart chicken or chicken-style vegetarian broth

2 tbsp. uncooked rice

1/2 tsp. salt

1/8 tsp. pepper

1/2 cup light cream or fat free half-n-half

Chopped parsley for garnish, optional


Recipe



Melt butter in a large saucepan. Add onions and cook until soft.
Add carrots, broth, rice and seasonings. Simmer, uncovered, 30

minutes. Puree soup in food processor or blender. Heat, but do not
boil. Garnish with chopped parsley, if desired. Makes 5 cups.