4 C. chopped carrots
1 large onion -- chopped
2 stalks celery -- chopped
2 T. vegetable oil
1 T. ground ginger
2 cans chicken broth -- (14.5 oz.)
3 C. water
1/2 C. Minute white rice -- uncooked
1 C. milk
1/4 tsp. salt
pepper to taste
Cook and stir carrots, onion and celery in hot oil in large saucepot
on
medium-high heat 5 minutes or until onion is crisp-tender. Stir in
ginger. Add broth and water. Bring to boil. Reduce heat to medium-low;
simmer 15-20 minutes or until vegetables are tender. Stir in rice;
simmer an additional 10 minutes. Stir in milk. Puree the soup with a
hand-held blender, or in batches using a countertop blender or food
processor. Return soup puree to pot; cook on low heat until heated
through, stirring occasionally. Season with salt and pepper.
Makes 4 servings.
(E-mail Recipe)
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