Creamy Carrot Soup

01.11.2008 | Author: Cook | Posted in Soups
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Creamy Carrot Soup


Servings: 4
Ingredients: 

  • 2 c  Peeled, sliced carrots (5 or
    • 

  • -6)
    • 

  • 1 1/2 c  Strong chicken broth
    • 

  • 1 md Onion, coarsely chopped
    • 

  • 2 tb Raw white rice
    • 

  • 1 pn Grated nutmeg
    •

Salt and freshly ground pepper to taste Grated lemon peel for garnish
Chopped fresh parsley for garnish

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.

Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

Serves 4 with 92 calories per serving.

[THE BALTIMORE SUN; February 13, 1991; Louise Tennent Smith]

Posted by Fred Peters.





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