Golden Carrot Soup with Mozzarella
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6
Preparation
What You Need
A feast for the eyes-and sure to please your guests, too!
1/4 cup (50 mL) butter
1/2 cup (125 mL) chopped onion
3 cups (750 mL) thinly sliced carrots
3 cups (750 mL) water
1/4 cup (50 mL) uncooked long grain rice
1 tbsp (15 mL) chicken broth mix
2 cups (500 mL) milk1 cup (250 mL) shredded Canadian Mozzarella cheese
Chopped parsley
Salt and pepper
Buttered croutons:
1 1/2 cups (375 mL) bread cubes
3 tbsp (45 mL) butter
Instructions
In a 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 and re-heat to serving temperature. Ladle into bowls and top with buttered croutons, Mozzarella cheese and parsley.
Buttered Croutons : Toss bread cubes in 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).
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 279 Calories
Protein: 9 g
Carbohydrate : 22 g
Fat: 18 g
Fibre: 2.5 g
Sodium: 473 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium: 22% / 241 mg
Vitamin A: 73%
Vitamin B12: 41%
Folate: 23%
Vitamin D: 21%
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
Remember that with such a huge variety of Canadian cheeses available, people are bound to have their personal favorites. So feel free to use your own choice of cheese.
Tips from the community
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To make vegetarian, try substituting vegetable bullion (I used Vegeta) and sauteing about 1/4 tsp of dried thyme with the onions just when they are becoming tender.
Aynsley, Montreal
November 13th, 2009
