Carrot Soup with Egg and Rice

[Guest guest]

Carrot Soup with Egg and Rice

 

1 1/2 lb. new carrots, thinly sliced

2 tablespoons butter or margarine

2 1/2 cups  broth

1 teaspoon sugar

salt and freshly ground black pepper

2/3 cup milk

1/2 cup cooked rice

4 eggs at room temperature

2 scallions, finely chopped

1/4 to 1/2 tsp. red pepper flakes

2/3 cup light cream

 

Melt the butter in a saucepan, add the carrots and cook gently 2 – 3 minutes

to soften slightly.

Add the broth and sugar and season to taste with, red pepper flakes, salt and

pepper. Bring to a boil, then lower the heat and simmer, uncovered, 30 minutes

or until the carrots are very tender.

Remove the pan from the heat and allow mixture to cool slightly, then pour it

into the goblet of a blender and work for a few seconds until smooth. Return the

puree to the rinsed-out pan and stir in the milk and cooked rice. Taste and

adjust the seasoning, if necessary.

Heat the soup gently until hot but not boiling, then break into the eggs and

poach them for about 8 minutes or until they are firm enough to be lifted out

with a slotted spoon.

Spoon an egg into each of 4 warmed soup bowls and pour over the soup. Sprinkle

over the scallions, swirl in the cream and serve the soup at once.

Serves 4 to 8.