CARROT-RICE SOUP

Carrot-Rice Soup image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 bacon slices, chopped
1 small onion, chopped
1/4 cup long-grain white rice
6 cups canned low-salt chicken broth
4 cups sliced carrots (about 6 large)
1/2 teaspoon sugar
Pinch of ground nutmeg
1/4 cup whipping cream
Chopped fresh parsley

Steps:

Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté until beginning to soften, about 3 minutes. Add rice and stir to coat. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.