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Vegetarian
Recipes - Carrot Soup with Fried Rice Recipe
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Carrot Soup with Fried Rice
Recipe
Ingredients
Serves 4
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1/2 cup/100 g rice
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2 tbsp butter
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1 onion, finely chopped
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1 lb/500 g spring carrots, thinly sliced
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2 cups/500 ml milk
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salt and freshly ground black pepper to taste
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1 cup/250 ml heavy/double cream
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1/8 tsp freshly
grated nutmeg
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2 tbsp extra-virgin olive oil
Method:
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Cook the rice in a large pan of salted, boiling water
for 12-15
minutes, or until tender.
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Drain and spread out on a clean kitchen towel. Melt the
butter in a large saucepan and sauté the onion and
carrots until softened.
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Pour in 1 cup
(250
ml) of milk and season with salt and pepper. Cover and cook over very low heat for 20 minutes,
adding more milk if the vegetables begin to dry.
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Transfer the soup to a food processor and process with
the remaining milk and cream until smooth. Season with salt and nutmeg.
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Heat the oil in a large frying pan and fry the rice, a
little at a time, to keep the grains separate, until
golden.
Drain on paper towels.
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Garnish the soup with the fried rice and serve hot.
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