(Cream of Carrot Soup)
2 oz butter
2 oz onion
4 # Carrots
3 qt chicken stock
6 oz uncooked rice
sachet (Parsley, Black Peppercorns, Thyme, Bay Leaf, and Garlic)
8 oz heavy cream
1 Orange
salt & pepper to taste
1. Sauté Onions and 3 pounds of carrots in soup pot using butter until softened.
2. Add Stock, Rice and Sachet to pot and bring to a simmer. Simmer 20 minutes.
3. Remove sachet and purée.
4. Juice the remaining pound of Carrots and Orange. Add this juice and Heavy Cream to purée.
5. Bring back to simmer (do not boil) and serve.
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