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Carrot and rice soup recipe And Books

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Carrot and rice soup recipe and books

So you would like to know how to make Carrot and rice soup recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


carrot and rice soup

550g carrots
White of 1 large leek
1 stick of celery
1 onion chopped
2 cloves of garlic chopped
45g butter
2 sprigs of thyme
2 sprigs of parsley
1 bay leaf
55g pudding rice
11.2 litres chicken or vegetable stock
Lemon juice
Salt and pepper

Slice the carrots leek and celery thickly.
Put them along with the chopped onion and garlic into a pan with the butter.
Tie the thyme parsley and bay leaf together with string to make a bouquet garni and add it to the pan.
Cook covered over a low heat for 10 minutes stirring occasionally.
Add the rice.
Stir to coat with the pan juices.
Pour in 1 litre of the stock.
Season with salt and pepper.
Bring to the boil and simmer gently for 1520 minutes until the vegetables and rice are tender.
Cool slightly and discard the bouquet garni.
Process until smooth adding extra stock if the soup is too thick for your liking.
To finish stir in a squeeze or two of lemon juice to heighten the flavour then adjust the seasoning.
Spoon into bowls.
Top each one with a tablespoon of yoghurt cr¸me fra"che or whipped cream (the cream
is prettiest as it floats perfectly melting gently).
Scatter with chopped chives chervil or dill.
Serve straight away.

This Recipe Serves 4

To serve:
4 tbsp yoghurt cr¸me fra"che or whipped cream Chives chervil or dill

notes:
You can substitute a mediumsized potato (peeled and diced) for the rice putting it in the pan with the vegetables.

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Carrot and rice soup recepie. Check out these great recipe books and learn how to make Carrot and rice soup!
View Recipe Books - Carrot Recipe







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