Creamy Carrot Soup
added 03/07/08
Serves 4
2 Tbs. margarine or butter
1 pound carrots, cut into _-inch coins
2 cups low-sodium, low-fat chicken stock, vegetable stock, or water, divided
2 Tbs. brown rice
2 sprigs thyme or 1/4tsp. dried thyme
1 bay leaf
Freshly ground white pepper, to taste
11/4to 13/4 cups skim milk, or more
1/8 tsp. freshly grated nutmeg
Minced fresh chives, for garnish
In a medium-size saucepan, melt margarine or butter over low heat. Add carrots and sauté for 10 minutes. Stir in 1 cup of stock or water. Bring to a boil. Reduce heat and simmer until carrots are almost tender, about 5 minutes. With a slotted spoon, remove 1/4cup of carrot slices. Stir remaining stock or water, rice, thyme, bay leaf, and pepper into pan. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 30 minutes, stirring occasionally. Remove and discard bay leaf and thyme sprigs.
Drain off liquid and reserve. Transfer rice and carrots to a blender and purée until smooth. With the motor running, gradually add cooking liquid and blend until smooth. Return to saucepan. Simmer for 5 minutes. Gradually stir in enough milk to reach desired consistency. Bring almost to a boil, stirring constantly. Stir in reserved carrots and nutmeg. Ladle into bowls and top each serving with minced chives.
—Rodale’s Garden-Fresh Cooking, by Judith Benn Hurley
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