Carrot puree soup with rice

Carrot puree soup with rice

Ingredients

• Water 51/4 cups
• Rice 3/4 cup
• Carrot 800 g
• Butter 3 tablespoons
• Milk 2 glasses
• Sugar 1 teaspoon
• Salt 2 teaspoons

Directions

1. Cut the peeled and washed carrots into thin slices, put in a saucepan, pour in ¼ glass of water, add 1 tablespoon of oil, 1 teaspoon of salt, the same amount of sugar and simmer for 5-10 minutes.
2. After that, add the washed rice, pour 5 glasses of water, cover and cook over low heat for 40-50 minutes; then rub together with the broth through a sieve, after setting aside 2 tablespoons of cooked rice (without carrots) for a side dish.
3. Dilute the resulting puree with hot milk and salt to taste. When serving, season the soup with butter and add cooked rice. Serve croutons with the soup.