Carrot-rice Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 -3 slices bacon, chopped
• 1 small onion, chopped
• 1/4 cup long-grain rice
• 6 cups canned chicken broth
• 4 cups sliced carrots (about 6 large)
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon sugar
• 1 pinch ground nutmeg
• 1/4 cup fat-free half-and-half
• pepper
• chopped fresh parsley (optional)

Recipe

• 1 cook bacon over medium low to medium heat, in soup pot, stirring frequently, until crisp and brown. using slotted spoon, transfer bacon to paper towel to drain.
• 2 add onion to drippings in pan. saute until beginning to soften, about 3 minutes.
• 3 add rice and stir to coat.
• 4 add broth, carrots, sugar and nutmeg and bring to boil. reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.
• 5 puree soup in batches in blender; put into another pan. mix in half-and-half. season with pepper. gently reheat if necessary.
• 6 ladle soup into bowls. sprinkle with bacon and parsley, if using, and serve.