Carrot Soup Puree with Rice
Soups • European
Description
Carrot Soup Puree with Rice
Ingredients
- Turnips 3 pieces
- Tomatoes 2 pieces
- Potato 1 piece
- Rice ½ cup
- Chicken Broth 15 fl oz
- Vegetable Oil 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the rice in advance (0.5 cup of cooked rice).
Step 2
Finely chop the carrots, tomatoes, and potato.
Step 3
Sauté the carrots and potato for 3 minutes, add the tomatoes, stir, then pour in the hot broth after a couple of minutes, bring to a boil, and cook covered on low heat for about 15–20 minutes.
Step 4
Remove 2–3 tablespoons of vegetables from the pot, puree the remaining contents (you can use a blender directly in the pot).
Step 5
Season with salt and pepper to taste, add the rice and reserved vegetables to the soup.
Step 6
Garnish with herbs when serving. You can also add sour cream.
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