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With fun ideas, helpful information, and even some creative recipes, the Inkless Tales Newsletter -- a monthly-ish production -- is a great way to keep up with what's going on here.
Try adding some animal crackers for dunking. |
Carrot Soup.
Ingredients
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 4 carrots, finely chopped
- 1 quart chicken broth
- 1/3 cup white rice (instant rice is fine)
- salt and pepper
- 1/2 cup heavy cream
- Optional: parsley -- fresh is best. (I've never known a kid who was happy to see fresh parsley on their soup, but if you're serving this to grownups, it makes a nice touch.)
In a soup pan (with a cover), melt the butter.
Add the onions and carrots and cook them, covered, for 10 minutes, or until they’re tender and just fork-soft.
Add the chicken broth and the rice, and the salt and pepper to taste. (About 3/4 of a teaspoon of salt is good, unless you like it really salty. Pepper is personal.)
Bring the whole pot to a boil, then simmer for 25 minutes.
When done, remove from heat.
Puree in a food processor or blender. BE CAREFUL WHEN using a BLENDER TO PUREE HOT FOOD. You may want to let it cool a bit first. Don't put the top of the blender on all the way, for instance, if the soup is piping hot. It'll blow like Vesuvius.
Return the soup to the saucepan. If it’s a little too thick, you can add water now. Return the soup to a boil and adjust the seasoning to taste.
Add cream, and remove from heat. Stir -- and it's terrific on a fall day. Or spring. Or anytime. I love this soup.
[Here's where you'd add the sprigs of fresh parsley: on top of each bowl.] |
Inkless Tales 