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Carrot Creme

Meal.Mates's picture
Ingredients
  Thinly sliced carrots 5 Cup (80 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Ground marjoram 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground thyme 1⁄4 Teaspoon
  Butter/Rendered chicken fat/both 3 Tablespoon
  Raw brown rice 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Bay leaf 1
  Chicken stock 4 Cup (64 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Minced fresh mint 1 Tablespoon, minced
Directions

Cook carrots, onion and seasonings in butter, covered, until vegetables start to soften.
Add brown rice and stir to coat, browning lightly.
Add milk, bay leaf and 1 cup of the stock.
Cover, bring to gentle boil, lower heat and simmer 30 minutes, stirring occasionally, or until rice is tender.
Discard bay leaf and puree.
Add remaining stock and the cream.
Reheat, but do not boil.
Cool, chill and adjust seasonings with salt, sugar and/or marjoram.
Garnish with mint.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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