Carrot SoupPosted: December 27, 2007
The sweetness of the carrots blends well with the savory chicken broth to make this creamy, smooth soup.
2 teaspoons salted butter
1 tablespoon olive oil
3/4 cup finely chopped onion
4 cups defatted chicken broth
2 tablespoons uncooked long grain rice
1 cup hot water
2 teaspoons sugar
salt — to taste
white pepper — to taste
1/3 cup skim milk
1 tablespoon Butter Buds®
opt. garnishes: chopped parsley, dill, chives, etc
Peel carrots, discarding any thick, woody ends and slice thinly. You should have about 3 cups.
Heat the butter and oil together in a heavy 3-qt pot. Add the onions and cook, stirring occassionaly until they are soft, but not brown, 3-5 minutes. Add the carrots, broth and rice, cover and simmer gently about 25 minutes or until the carrots are very soft. Put the mixture thru a food mill or puree well in a food processor or blender. (You may need to do this in 2 batches.)
Return the puree to the pot and add hot water, using a little more if the puree is very thick. Add the sugar, salt and pepper to taste. (May be prepared ahead to this point; refrigerate tightly covered.)
At serving time, put the soup over low heat, mix together the milk and butter granules, add to the soup and bring just to a simer. Correct seasonings. Serve plain or garnished as desired.