A Soup for All Seasons
Keys: Soups Stews
Yield: 4
Ingredients:
3 cup sliced carrots
2 stalk 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.
~Angelique~
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