Havarti-Topped Golden Carrot Soup
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6 servings
Preparation
What You Need
Instructions
In large saucepan, melt butter. Sauté onion until tender. Add carrots, water, rice and bouillon mix. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 20 minutes or until carrots are tender and rice is cooked.
Pour mixture in batches into blender container. Cover and blend until smooth. Return mixture to saucepan. Stir in milk; season with salt and pepper to taste.
Reheat to serving temperature. Ladle into bowls and top with buttered croûtons, Canadian Havarti cheese and parsley.
Buttered Croûtons:
Toss 1 1/2 cups (375 mL) bread cubes in 3 tbsp (45 mL) melted butter. Bake at 350 °F (180 °C) 5 to 7 minutes. Turn cubes over; bake 5 to 7 minutes longer.
Makes about 1 1/2 cups (375 mL).
Tips
* Or you can use shredded Canadian Cheddar, Colby, Brick or Gouda cheese.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 271 CaloriesProtein: 10 g
Carbohydrate: 22 g
Fat: 16 g
Calcium: 25 % / 275 mg
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Agnes
August 14th, 2010
For the lovers of indian food I suggest to add a hint (2 tsp) of curry which renders the colour even more golden and the taste exotic.
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