Tuesday, July 17, 2012


1 lb carrots, peeled and chopped
1 medium onion, chopped
1 tbsp butter
4 cups chicken (or vegetable) broth, divided
1/4 tsp tarragon
1/4 tsp freshly ground black pepper
pinch of salt, optional
2 1/4 cups cooked rice
sour cream for garnish
fresh parsley for garnish

In a large saucepan over medium-high heat, cook carrots and onion in the butter 2 for 3 minutes until onion is tender.  Add 2 cups of the broth, the tarragon, pepper, and salt if using.  Reduce the heat and simmer for about 10 minutes; place in food processor (or blender) and process until smooth.

Return the mixture to the saucepan and add the other 2 cups of broth along with the cooked rice.  Cook until heated through.

To serve, dip soup into individual serving bowls and top with a dollop of sour cream and a sprinkle of fresh parsley.

Yield: Serves 4 to 6

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