CARROT AND RICE SOUP RECIPES

Steps:

• In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Steps:

• 1. Heat the oil in a large, heavy-gauge soup pot. Saute/fry the onion, carrots, celery and garlic for 5 min over low heat till translucent/soft. Add in the salt and pepper, pour in the broth, and bring to a boil. 2. Add in the rice to the broth and cook for 15 min or possibly till the rice is almost tender. Add in the carrot tops and cook for 5 more min, mixing well. 3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve. SERVES 4; TIME: 45 60 min, Easy. VARIATIONS: Instead of rice, add in 2 pounds cubed potatoes at the same time as the broth. Or possibly serve the soup over garlic-rubbed bread. Notes: There is a Tuscan saying: Non si tira via niente - nothing gets thrown away - which is particulary appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why They have the same sweet-earthy taste but with a hint of green which makes them perfect for soups or possibly vegetable saute/fry's. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves.