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== Description == |
== Description == |
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'''Makes''' 6 servings. |
'''Makes''' 6 servings. |
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| + | [[File:Carrot-soup-3_p.jpg|right|300px|link=]] |
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| − | |||
== Ingredients == |
== Ingredients == |
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| − | * 1 pound [[carrot]]s, peeled and chopped |
+ | * 1 pound [[carrot]]s, peeled and chopped |
| − | * 1 medium [[Onion]], chopped |
+ | * 1 medium [[Onion]], chopped |
| − | * 1 tablespoon [[margarine]] |
+ | * 1 tablespoon [[margarine]] |
| − | * 4 cups [[chicken broth]], divided |
+ | * 4 cups [[chicken broth]], divided |
| − | * 1/4 teaspoon dried [[tarragon]] leaves |
+ | * 1/4 teaspoon dried [[tarragon]] leaves |
| − | * 1/4 teaspoon ground [[white pepper]] |
+ | * 1/4 teaspoon ground [[white pepper]] |
| − | * 2 1/4 cups cooked [[rice]] |
+ | * 2 1/4 cups cooked [[rice]] |
| − | * 1/4 cup light [[sour cream]] |
+ | * 1/4 cup light [[sour cream]] |
| − | * Chopped [[parsley]] or [[mint]] for garnish |
+ | * Chopped [[parsley]] or [[mint]] for garnish |
== Directions == |
== Directions == |
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# 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. |
# 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. |
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# Dollop [[sour cream]] on each serving of soup. |
# Dollop [[sour cream]] on each serving of soup. |
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# Garnish with [[parsley]]. |
# Garnish with [[parsley]]. |
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[[Category:American Appetizers]] |
[[Category:American Appetizers]] |
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| − | [[Category: |
+ | [[Category:Chicken stock and broth Recipes]] |
| ⚫ | |||
[[Category:Mint Recipes]] |
[[Category:Mint Recipes]] |
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| ⚫ | |||
[[Category:Tarragon Recipes]] |
[[Category:Tarragon Recipes]] |
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| − | [[Category:Chicken broth Recipes]] |
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[[Category:White pepper Recipes]] |
[[Category:White pepper Recipes]] |
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| ⚫ | |||
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.