Difference between revisions of "Carrot-Rice Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 13: | Line 13: | ||
* 1/4 cup light [[sour cream]] | * 1/4 cup light [[sour cream]] | ||
* Chopped [[parsley]] or [[mint]] for garnish | * Chopped [[parsley]] or [[mint]] for garnish | ||
| − | == | + | == Procedures == |
# Cook [[carrot]]s and [[Onion]] in [[margarine]] in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until [[Onion]] is tender. | # Cook [[carrot]]s and [[Onion]] in [[margarine]] in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until [[Onion]] is tender. | ||
# Add 2 cups broth, [[tarragon]] and [[pepper]]. Reduce heat; simmer 10 minutes. | # Add 2 cups broth, [[tarragon]] and [[pepper]]. Reduce heat; simmer 10 minutes. | ||
Latest revision as of 10:00, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 pound carrots, peeled and chopped
- 1 medium Onion, chopped
- 1 tablespoon margarine
- 4 cups chicken broth, divided
- 1/4 teaspoon dried tarragon leaves
- 1/4 teaspoon ground white pepper
- 2 1/4 cups cooked rice
- 1/4 cup light sour cream
- Chopped parsley or mint for garnish
Procedures
- Cook carrots and Onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until Onion is tender.
- Add 2 cups broth, tarragon and pepper. Reduce heat; simmer 10 minutes.
- Combine vegetables and broth in food processor or blender; process until smooth.
- Return to saucepan.
- Add remaining 2 cups broth and rice; thoroughly heat.
- Dollop sour cream on each serving of soup.
- Garnish with parsley.
