Cream of Carrot Soup
This is a delicate soup with the flavor of the carrots balanced by the celery. A pinch of cayenne pepper adds a little heat.Based on a recipe from The New York Times Cookbook, Craig Claiborne, 1961, Harper & Row, Publishers, Inc., New York, NY, p 68.
Servings: 8 servings
- 1 cup cooked rice
- 2 cups carrots trimmed, peeled, and sliced; approximately 1/2 pound
- 1 1/2 cups onion sliced, about 1 medium-large onion
- 1 1/3 cups celery with leaves sliced, about 1 ⅓ large stalks
- 3 cups low sodium chicken stock or vegetable stock
- 1/2 teaspoon salt or to taste
- pinch cayenne pepper generous pinch
- 1 1/2 cup cream or whole milk, as needed
- Cook rice. Then meanwhile, prep vegetables and rest of recipe.
- To a 3-quart saucepan add carrots, onion, celery and one-half cup of stock in a saucepan. Bring to a boil, cover, reduce heat and simmer fifteen minutes, until carrots are tender.
- Add rice, cayenne pepper, and remaining stock. Use an immersion blender or ordinary blender to puree until very smooth. Return to pot, stir in just enough milk or cream until consistency is nice. Add salt to taste.
- Serve chilled or warm.