Golden Carrot Soup
 

Someone posted this recipe here a while back (I don't remember who) but I
apparently saved it and was going to try it out today. My question was
about the rice. Since the rice is being blended, is it just there for
filler/thickener? Does it stay relatively intact when using a stick
blender, so that it adds texture? Usualy when I add rice to soup that needs
blending I do it after, not before that process. Just curious :-)


> > Golden Carrot Soup
> >
> > 1/4 cup butter
> > 1/4 cup rice
> > 1 med onion, sliced
> > 2 tbsp. chicken bouillon mix
> > 1 garlic clove, minced
> > 5 cups water
> > 2 1/2 cups sliced carrots
> > Fresh chopped parsley
> > Fresh chopped basil
> >
> > Melt butter. Saute onion and garlic until tender. Add water,
> > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > simmer 20-25 min. In a blender or food processor, blend small amounts
> > at a time until as smooth as desired ( I'll use my stick blender) and
> > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > in bown with sprig of parsley
> >
> > 6 servings 181 calories a serving.