Soups
Carrot and Rice Soup (with thyme)
Ingredients
- 40 gr. (1½ oz.) butter
- 5 large carrots (approx.
- 570 gr/1¼ lb.) chopped
- 1 large leek, chopped
- 1 stick celery, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- ½ tsp. dried thyme or
- 1 tsp. fresh thyme
- 1 tbsp. chopped parsley
- 50 gr. (2 oz.) rice
- 1.4 lt (2½ pts.) chicken
- or vegetable stock
- 1 bay leaf
- Salt/pepper to taste
- Lemon juice
To serve
- Cream, fresh thyme
- or parsley
Method
1
Melt butter in a large pan. Add the carrots, leeks, celery, onion and garlic together with the herbs and cook over a low heat for 10 minutes, stirring occasionally.
2
Add the rice and stir to coat with the pan juices.
3
Pour in the stock, add the bay leaf and lightly season. Bring to boil and simmer gently for 15/20 minutes, until vegetables and rice are tender.
4
Cool slightly and discard the bay leaf. Whiz with a hand blender and sieve if necessary. Add more water if it is too thick.
5
Adjust seasoning and add a squeeze or two of lemon juice.
6
Serve topped with cream or scatter chopped thyme or parsley on top.
7
Also serve with warm crusty bread!
