Chef Melanie’s Weekly Recipe: Carrot Chive Soup
Carrot Chive Soup
Serves 4
1 lb. carrots
1/2 cup chopped onion
1/4 cup chopped leeks (white part only) washed
2 Tablespoons. butter + 1 tablespoon olive oil (for sautéing vegetables)
¼ cup rice
1 quart chicken stock
½ cup heavy cream
2 Tablespoons. chopped chives
1. Peel and chop carrots, onion & Leeks.
2. Heat a pot on medium heat. Add butter & oil, then the carrots, onions & leeks. Cook vegetables until tender but not browned.
3. Add the chicken stock and rice. Season with salt and pepper.
4. Cover pot and cook on low to medium heat until rice is cooked. Stir from time to time so vegetables do not stick to the bottom.
5. When rice is cooked puree soup in a blender and return to pot. Bring cream to a simmer in a separate pot, and then add it to the soup.
6. Stir soup and add chives. Check for seasoning and add a little extra chicken stock if soup is too thick.
7. For extra richness whisk in an additional tablespoon of butter right before serving.
Great with crusty bread!!
Tags: carrot soup
Chef Melanie's Corner | whitemtnguy January 24, 2010
