Carrot and Rice Soup with Lemon

This soup is perfect as an introduction to a full meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Carrot and Rice Soup with Lemon Recipe

Ingredients

1 tablespoon butter
1 shallot, thinly sliced
25-gram long-grain rice
1 ¼ cup vegetable stock
Salt and grated nutmeg, to taste
1 small carrot, thinly sliced
Juice of ½ small lemon
1 tablespoon double cream
Lemon slices, to garnish

Method of preparation

Heat the butter in a pan, add the shallot and cook for 5 minutes, until softened, stirring occasionally.
Add the rice to the pan, stir well, then cook briefly, stirring continuously, before adding the stock.
Bring to a boil, cover and simmer for about 20 minutes, until the rice is almost cooked and tender, stirring occasionally.
Season with salt and grated nutmeg.
Add the sliced carrot to the soup and cook for a further 5 minutes.
Stir in the lemon juice and cook briefly until hot, stirring.
Serve immediately, garnished with lemon slices.
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