“Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris,” writes Fanny Carroll of Eugene, Oregon. “She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. It’s nice that the dishes I learned as a girl are enduring favorites in my own family. I still make the carrot and rice soup for my daughter Eileen.”
A colorful soup that’s smooth and rich.
Makes 6 to 8 servings.
- 2bacon slices, chopped
- 1small onion, chopped
- 1/4cup long-grain white rice
- 6cups canned low-salt chicken broth
- 4cups sliced carrots (about 6 large)
- 1/2teaspoon sugar
- pinch of ground nutmeg
- 1/4cup whipping cream
- chopped fresh parsley
DIRECTIONS Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté until beginning to soften, about 3 minutes. Add rice and stir to coat. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.