Changes: Carrot-Rice Soup

Latest revision as of 18:06, 3 January 2014

Description

Makes 6 servings.

Ingredients

1 pound carrots, peeled and chopped
1 medium Onion, chopped
1 tablespoon margarine
4 cups chicken broth, divided
1/4 teaspoon dried tarragon leaves
1/4 teaspoon ground white pepper
2 1/4 cups cooked rice
1/4 cup light sour cream
Chopped parsley or mint for garnish

Directions

Cook carrots and Onion in margarine in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until Onion is tender.
Add 2 cups broth, tarragon and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process until smooth.
Return to saucepan.
Add remaining 2 cups broth and rice; thoroughly heat.
Dollop sour cream on each serving of soup.
Garnish with parsley.

@@ Line 1: / Line 1: @@
 {{Wikifiedrecipe}}
-==Description==
+== Description ==
-Makes 6 servings.
+'''Makes''' 6 servings.
+[[File:Carrot-soup-3_p.jpg|right|300px|link=]]
+== Ingredients ==
+* 1 pound [[carrot]]s, peeled and chopped
+* 1 medium [[Onion]], chopped
+* 1 tablespoon [[margarine]]
+* 4 cups [[chicken broth]], divided
+* 1/4 teaspoon dried [[tarragon]] leaves
-===Ingredients===
+* 1/4 teaspoon ground [[white pepper]]
-* 1 pound [[carrots]], peeled and chopped
-* 1 medium [[Onion]], chopped
+* 2 1/4 cups cooked [[rice]]
-* 1 tablespoon [[margarine]]
+* 1/4 cup light [[sour cream]]
+* Chopped [[parsley]] or [[mint]] for garnish
-* 4 cups [[chicken broth]], divided
+== Directions ==
-* 1/4 teaspoon dried [[tarragon]] leaves
+# Cook [[carrot]]s and [[Onion]] in [[margarine]] in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until [[Onion]] is tender.
-* 1/4 teaspoon ground [[white pepper]]
+# Add 2 cups broth, [[tarragon]] and [[pepper]]. Reduce heat; simmer 10 minutes.
-* 2 1/4 cups cooked [[rice]]
+# Combine vegetables and broth in food processor or blender; process until smooth.
-* 1/4 cup light [[sour cream]]
+# Return to saucepan.
-* Chopped [[parsley]] or [[mint]] for garnish
+# Add remaining 2 cups broth and [[rice]]; thoroughly heat.
-*
+# Dollop [[sour cream]] on each serving of soup.
-===Directions===
+# Garnish with [[parsley]].
-Cook [[carrots]] and [[Onion]] in [[margarine]] in large saucepan or Dutch oven over medium-high heat 2 to 3 minutes or until [[Onion]] is tender. Add 2 cups broth, [[tarragon]] and [[pepper]]. Reduce heat; simmer 10 minutes.
-Combine vegetables and broth in food processor or blender; process until smooth. Return to saucepan. Add remaining 2 cups broth and [[rice]]; thoroughly heat. Dollop [[sour cream]] on each serving of soup. Garnish with [[parsley]].
-===Other Links===
-==See also==
 [[Category:American Appetizers]]
-[[Category:Soups]]
+[[Category:Chicken stock and broth Recipes]]
-[[Category:Recipes]]
 [[Category:Mint Recipes]]
-[[Category:tarragon Recipes]]
+[[Category:Rice Recipes]]
-[[Category:parsley Recipes]]
+[[Category:Soup Recipes]]
-[[category:chicken broth Recipes]]
+[[Category:Tarragon Recipes]]
-[[category:white pepper Recipes]]
+[[Category:White pepper Recipes]]
-[[category:sour cream Recipes]]
-[[category:margarine Recipes]]
-[[category:carrot Recipes]]
-[[category:pepper Recipes]]
-[[category:Onion Recipes]]
-[[category:rice Recipes]]