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2 tablespoons butter
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6 medium carrots, sliced
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1 medium onion, chopped
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1/2 teaspoon salt
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4 1/2 cups chicken broth
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5 tablespoons rice
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1 box of croutons
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In wide pan, melt butter.
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Add carrots, onion, salt.
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Cook over low heat until carrots are soft (5-7 minutes).
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Add broth and rice.
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Simmer until rice is tender (30 minutes)
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Puree in blender.
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Pour in bowls, garnish with croutons and serve.
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