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Serves
8 as a starter, 6 as a main dish
Author Notes
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
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Ingredients
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1 pound
organic carrots, topped and peeled
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3
celery stalks, including leaves
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1
medium-sized yellow onion, sliced
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1/4 cup
crystallized ginger, finely chopped
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7 cups
chicken stock, preferably homemade
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1 cup
cooked brown rice
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground white pepper
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1/2 cup
cream
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parsley sprigs
Directions
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Slice the carrots and celery. Place in a large, heavy-bottomed pot (such as Le Creuset). Add the onion and ginger.
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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.
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Remove pot from the heat and stir in the cooked rice. Season with salt and pepper.
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Using a blender, puree in small batches and return to pot..
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Add the cream, stir and correct seasoning.
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Garnish with parsley and serve.
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