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Add a photoServings: 4
Ingredients
- 3 c. sliced carrots
- 2 stalk celery sliced (1 c.)
- 1 sm onion minced (1/3 c.)
- 1 x leek minced (1/2 c.)
- 1/3 c. long grain rice
- 5 c. chicken broth
- 1/8 tsp freshly-grnd black pepper
- 3/4 c. half-and-half or possibly light cream
Directions
- In a large saucepan combine carrots, celery, onion, leek (optional) and rice. Add in 4 c. of the chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 min or possibly until vegetables are tender.
- In a blender container or possibly food processor bowl, blend or possibly process half of the vegetable mix, covered, until smooth. Remove and repeat with remaining vegetable mix.
- Return all to saucepan. Stir in remaining 1 c. of chicken broth, pepper and half-and-half or possibly light cream. Cook and stir until heated through (don't boil). If you like, swirl soup with additional half-and-half.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 52 | 28% |
| Total Fat 5.9g | 7% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 562mg | 23% |
| Potassium 674mg | 19% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.52g | 4% |
| Protein 6.64g | 11% |
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