Creamy Carrot-Garlic Soup
From: Celine, Laval, Quebec, Canada
Comments: It is also possible to use a hand-blender to cream this soup. Simply puree the mixture directly in the casserole, until of desired consistency. It is the way I like to cream this soup, the easy way!
Servings: 6
  • 1/4 cup [60 g] butter
  • 1 medium onion, sliced
  • 3 smal cloves garlic, minced
  • 6 cups [1.5 L] chicken broth
    6 cups [1.5 L] water
    3 cubes chicken broth concentrate
  • 3 cups [750 mL] carrot slices
  • 1 cup [250 mL] celery slices
  • 1/4 cup [60 mL] long grain rice
  • Salt and pepper, to taste
  • Freshly chopped parsley, to serve
  • Melt butter into a medium casserole.
  • Stirring, soften together onion slices and minced garlic.
  • Pour in chicken broth or water then add chicken broth concentrate cubes, carrot and celery slices, and rice.
  • Bring to a boil, stirring often.
  • Cover and leave to simmer slowly for 20 to 25 minutes.
  • Pour mixture, a little at a time, into the jar of a blender.
  • Cover and blend until smooth; pour into a clean casserole, and keep warm.
  • Repeat with remaining mixture.
  • Salt, pepper, reheat until hot and serve, each serving sprinkled with freshly finely chopped parsley.