CARROT SOUP
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
- Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT-RICE SOUP
A flavorful pureed soup, and I always enjoy eating something so violently orange. I'm posting the recipe as I make it, but the original called for whipping cream rather than the fat free half-and-half. I also typically leave out the salt and use low-sodium chicken broth due to my high blood pressure; that is just personal taste.
Provided by OneEye
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.
- Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.
- Add rice and stir to coat.
- Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
- Puree soup in batches in blender; put into another pan. Mix in half-and-half. Season with pepper. Gently reheat if necessary.
- Ladle soup into bowls. Sprinkle with bacon and parsley, if using, and serve.
Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 4.8, Sodium 1661.5, Carbohydrate 18.6, Fiber 2.7, Sugar 6.3, Protein 13.2
CHICKEN, RICE AND VEGETABLE SOUP
A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.
Provided by Gary Coveney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
- Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g
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