Cream of Carrot and Rice Soup

This past weekend was an absolute whirlwind. Saturday was full of painting and prep-work for our new business endeavor (many thanks to everyone who came out to lend a hand!) and Sunday was filled with birthday activities for my babe who turned an exciting 25. So not much time for rest and relaxation. Too much excitement for that anyways. We did manage to find time though, to browse through the Times Colonist Book Sale that happens every year.

Last year was the first time I had ever been, and I took home lots of treasures. So needless to say, I was looking forward to the great finds I may come across this time around. And let me tell you, there is some serious searching that must go on. Not only is there rows and rows filled with books of every possible category you can think of, you also have to battle the masses of people also looking for hidden treasure.

It’s a 2 day event, and we managed to get there on Sunday morning. Naturally I made a beeline to the cooking section (they give out handy little maps indicating the various sections). Most of the books had been picked over pretty well, but I did manage to find a couple recipe books to take home. And at $3 a piece there’s nothing wrong with that!

This evening dinner was straight from a soup and salad book published in 1983. But obviously great things transcend time because I’ve earmarked so many recipes already. And if tonight’s selection is a testament to the rest of them, there are many to look forward to. I promise I’ll share.

Cream of Carrot and Rice Soup
Adapted from Cooking with Bon Appetit – Soups and Salads

3 tbsp of butter
2 large carrots, peeled and thinly sliced
1/2 a medium onion, thinly sliced
4 cups of chicken stock (I used “meat-free” chicken stock)
1/3 cup of long-grain white rice
1 tsp of salt
1/2 tsp of black pepper
1 cup of cream

Melt butter in a large pot. Add carrots and onion , cover and cook about 15 minutes over low-medium heat. Stir occasionally. Stir in stock, rice, salt, and pepper. Cover and simmer for about 1/2 an hour or until vegetables are tender.

Put half the mixture in a blender and puree. Repeat with the second half. Return pureed mixture to pot and add cream. Turn heat to medium and heat through.

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