“Carrot Soup”

“Fare for Friends –Cookbook”

 

 

1/3                   cup butter

½                     cup onion, chopped

2                      cups carrots, thinly sliced

¼                     cup long grain rice, uncooked

3                      cups chicken stock or 3 chicken bouillon cubes dissolved in 3 cups boiling water

½                     teaspoon salt

1                      teaspoon curry powder

2                      cups milk

 

 

In a medium saucepan, saute’ onions in butter until translucent.  Add carrots and rice; toss until well coated.  Add curry and chicken stock.  Simmer until carrots are tender and rice is cooked.   Add salt, Puree, fine or coarse, 1/3 at a time in the blender or food processor.   Return to pan, add milk and heat gently.  Do not boil.   Serves 6.

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