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Carrot Basil Soup

Source of Recipe

Cook Now, Serve Later


List of Ingredients

3 tablespoons butter
2 large carrots, sliced
1 small yellow onion, fine chopped
4 cups chicken stock
1 bay leaf
1 teaspoon dried basil, crumbled
1 teaspoon sugar
1/2 teaspoon ground nutmeg
1/3 cup long grain white rice
1/2 cup half and half
1 pinch white pepper


Recipe

Melt butter in medium size pan over moderate heat. Add carrot and onion, and cook, stirring, until onion is soft, about 5 minutes. Add the chicken stock, bay leaf, basil, sugar, nutmeg and rice. Bring to a boil and then reduce the heat to medium low; simmer, covered, about 30 minutes or until rice is tender. Discard the bay leaf.

Over a large saucepan, strain liquid through a large sieve. Transfer solids to blender or food processor. Add 1 cup liquid to solids and puree for 30 seconds. At this point soup can be cooled to room temp and stored. Refrigerate up to 3 days, or freeze up to 3 mos. To serve, return puree to saucepan and stir in half and half and peppers. Warm over low heat until simmering. Makes 5 cups.