| 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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