Pur? short-grain rice adds satisfying creaminess to this soup.
- Portion size 6 servings
- 1 onion sliced
- 1/2 cup sliced celery
- 1 garlic clove minced
- 3 cups sliced 6-8
- 1/4 cup short-grain white rice
- 2 cups water
- 2 cups whole milk approx
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
Conventional method: Spray large heavy saucepan with nonstick spray, or brush lightly with oil. Over medium heat, cook onion, celery and garlic until translucent, stirring occasionally, 4 to 5 minutes. Add carrots, rice and water; bring to boil, skimming off any foam. Cover and reduce heat; simmer for 20 minutes or until carrots and rice are softened.
Microwave method: In 12-cup (3 L) microwaveable casserole, microwave onion, celery and garlic at High, covered, for 2 minutes, stirring once. Add carrots, rice and water; cover and microwave at High until boiling, about 8 minutes. Microwave at Medium (50%) for 20 minutes or until carrots and rice are softened.
Both methods: In blender or food processor, pur? in batches if necessary. (Recipe can be made to this point cooled and refrigerated for up to 2 days.) In saucepan or microwaveable casserole, combine with milk, salt and pepper; thin with more milk, if desired. Reheat, without boiling, over medium heat or at High. Ladle into bowls; sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 110.0
- Total fat 3 g
- Total carbohydrate 17 g