| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 6 | Carrots; peeled and chopped | |
| 2 | Sticks celery; chopped | |
| 1 | sm | Onion; sliced |
| 1/4 | c | Crystallized ginger; chopped |
| 1/4 | c | White rice |
| 7 | c | Rich chicken stock |
| Salt and pepper to taste | ||
| 1/2 | c | Cream |
INSTRUCTIONS
1. Place carrots, celery, onion, ginger, rice and stock in a large pot and bring to the boil. Reduce heat to a simmer, cover and cook until the carrots are tender. 2. Puree the soup in a blender or food processor in small batches. Return to the pot and adjust seasoning. Add cream and heat through but do not boil. Converted by MC_Buster. Per serving: 844 Calories (kcal); 31g Total Fat; (39% calories from fat); 13g Protein; 97g Carbohydrate; 142mg Cholesterol; 296mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 6 Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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