Carrot Soup

Originally published in Foodstuffs Hot Off the Griddle, October 1993.

INGREDIENTS

• 1/3 cup butter
• 1/2 cup chopped onion
• 2 cups thinly sliced carrots
• 3 chicken bouillion cubes
• 3 cups boiling water
• 1/4 cup long grain rice
• 1/2 tsp salt
• 2 cups milk

METHOD

1. In a medium saucepan, saute onions in butter until golden.
2. Add carrots and toss until coated with butter.
3. Add bouillion cubes, water and rice.
4. Cover and simmer until carrots are fork-tender and rice is cooked.
5. Add salt.
6. Whir in blender one-third at a time until smooth.
7. Return to saucepan.
8. Add milk and heat.

Makes 6 servings.