Carrot Soup with Egg and Rice
This is a fairly substantial soup, so serve with a light accompaniment such as Melba toast or a selection of crispbreads.
If cooking raw rice for this dish, you will need 25 g (1 oz) to provide 75 g (3 oz) of cooked rice.
Remove the eggs from the refrigerator 1 hour before using: cold eggs will require a longer time to set.
Ingredients
- 1 1/2 lb new carrots thinly sliced
- 1 oz margarine or butter
- 1 pint chicken stock
- 1 teaspoon sugar
- salt and freshly ground black pepper
- 1/4 pint milk
- 3 oz cooked rice
- 4 eggs at room temperature
- 2 spring onions finely chopped
- 1/4 pint single cream
Instructions
- Melt the margarine in a saucepan, add the carrots and fry gently for 2 - 3 minutes to soften slightly.
- Add the chicken stock and sugar and season to taste with salt and
- pepper. Bring to the boil, then lower the heat and simmer, uncovered, for 30 minutes or until the carrots are very tender.
- Remove the pan from the heat and allow mixture to cool slightly, then pour it into the goblet of a blender and work for a few seconds until smooth. Return the puree to the rinsed-out pan and stir in the milk and the cooked rice. Taste and adjust the seasoning, if necessary.
- Heat the soup gently until hot but not boiling, then break in the eggs and poach them for about 8 minutes or until they are firm enough to be lifted out with a slotted spoon.
- Spoon an egg into each of 4 warmed soup bowls and pour over the soup. Sprinkle over the spring onions, swirl in the cream and serve the soup at once.
Calories: 364 kcal
Carbohydrates: 31 g
Protein: 12 g
Fat: 22g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 218 mg
Sodium: 424 mg
Potassium: 823 mg
Fiber: 5 g
Sugar: 13 g
Vitamin A: 29242 IU
Vitamin C: 12 mg
Calcium: 146 mg
Iron: 2 mg