Recipe #64: Carrot Soup

Yield: 4 to 6 servings

3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley

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 salt and 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 if too thick. Bring back to a boil and adjust the seasoning. 

Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.