Ingredients:
1 lb carrots, thinly sliced
2 cups defatted chicken stock, divided
2 tablespoons white rice
1/4 teaspoon dried thyme
1 bay leaves
1/2 teaspoon ground black pepper
1 1/2 cups low-fat milk
1 pinch of grated nutmeg
2 tablespoons snipped chives
Directions:
In a 2-quart saucepan, combine the carrots and 1 cup of the stock. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender. Using a slotted spoon, remove 1/2 cup of the carrots and set aside.
Stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan. Bring to a boil. Cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender. Remove and discard the bay leaf.
Transfer the mixture to a blender and puree until smooth. Return to the saucepan. Simmer for 5 minutes. Stir in the milk and heat through. Add the reserved carrots and nutmeg. Serve sprinkled with the chives.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.