nvfoodnetwork.ca: Recipes

Creamy Carrot Soup

1 Onion chopped
2 Tablespoons Butter
3 Cups Chopped Carrots
2 Tablespoons Rice
1 Quart Chicken Stock
Salt and Pepper

Saute onion in butter until clear.

Add carrots, rice, chicken stock, and seasoning.

Bring to a boil.  Boil on medium to low heat for about 20 minutes until carrots are tender.

Remove from heat.

Pour into blender.  Puree.

Serve with sour cream on top.

Local Substitutions: If you have access to local cream, you can use home churned butter in this recipe. Rice, although not very local, is grown as close California. Chicken stock is easy to make from local free range chickens (no cubes necessary!).