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Chilled, Creamy Carrot Soup
340g carrots, finely chopped
1 medium onion, finely chopped
2 sticks celery, finely chopped
710ml vegetable stock or water
55g white rice
Salt and freshly ground black pepper, to taste
230ml single cream
4tbsp chopped fresh parsley
Over a low heat, sauté the carrot, onion and celery in the butter, stirring constantly, for 10 minutes.
Add the vegetable stock and rice. Bring to the boil and simmer, covered for 20 minutes or until the carrots and rice are tender.
Remove from the heat and allow to cool for about 10 minutes. Season to taste.
Pour half of the cream and the soup into a blender and puree until smooth.
Transfer the soup into a large serving dish and stir in the rest of the cream with a wooden spoon.
Chill in the fridge for 1 hour, then garnish with the fresh parsley and serve.
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