Carrot Cream Soup
|Carrots||1 1⁄2 Cup (24 tbs), finely chopped|
|Onion||1 Medium, finely chopped|
|Celery stick||2 , finely chopped|
|Vegetable stock/Water||2 1⁄2 Cup (40 tbs)|
|White rice||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Light cream||1 Cup (16 tbs)|
|Chopped fresh parsley||4 Tablespoon (For Garnish)|
Saute the carrots, onion and celery in the butter, stirring constantly for 10 minutes over a low heat.
Then add the vegetable stock and rice and bring to a gentle boil.
Simmer, covered, for 20 minutes or until the carrots and rice are tender, then remove from the heat and allow to cool for 10 minutes.
Season to taste.
Pour the soup and half the cream into a blender and puree until smooth.
Transfer the soup into a large serving dish and stir in the rest of the cream with a wooden spoon.
Chill for 1 hour.
Garnish with the parsley and serve.