To celebrate the arrival of winter weather here in San Diego, I made a batch of this creamy vegetable soup earlier this week. Although it calls for cream, it has no oil or butter. You can easily substitute half and half for the cream. Organic carrots are inexpensive and readily available in most grocery stores. Since I didn't have any left-over rice, I used precooked brown rice from Trader Joe's. This soup reheats beautifully - just be certain not to boil it while reheating. —Lizthechef
8 as a starter, 6 as a main dish
organic carrots, topped and peeled
celery stalks, including leaves
medium-sized yellow onion, sliced
crystallized ginger, finely chopped
chicken stock, preferably homemade
cooked brown rice
ground white pepper
In This Recipe
Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
Add the chicken stock and bring mixture to a boil. Reduce heat to medium-low and cook, covered, until vegetables are soft, about 15 minutes.
Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.
Using a blender, puree in small batches and return to pot..