1 lb carrots, peeled and chopped
1 medium onion, chopped
1 tbsp margarine
4 cup chicken broth, divided
1/4 tsp dried tarragon leaves
1/4 tsp ground white pepper
2 1/4 cup cooked rice
1/4 cup light sour cream
1 snipped parsley or mint for garnish
Directions
Cook carrots and onion in margarine in large saucepan or Dutch oven
over medium-high heat 2-3 minutes or until onion is tender. Add 2
cups broth, tarragon, and pepper. Reduce heat; simmer 10 minutes.
Combine vegetables and broth in food processor or blender; process
until smooth. Return to saucepan. Add remaining 2 cups broth and
rice; thoroughly heat. Dollop soup cream on each serving of soup.
Garnish with parsley.
Makes 6 servings.
Favorite recipe from USA RICE COUNCIL.
Servings: 6 servings
Carrot-Rice Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Rice; Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into ancient history, at least as far as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to experts is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, main meal and desserts, a style of dining still practiced today. He also describes how the cooks of his times made use of many spices, including a few that are still present in modern kitchens like bay, rue and parsley. Later on, there were two interesting books which date from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the spicy food that is popular today, but instead accounts of the types of meals cooked for the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the East, including spices such as basil and coriander. These new foods and tastes was responsible for an eruption in cookery books, many of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of the West competed with each other to serve up the most exotic banquets, and as a result chefs and their recipe collections became highly prized. However, it was during the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookery books were in high demand, mostly due to increased literacy, increased leisure time and disposable income. The introduction of the TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Carrot Rice Soup recipe.
