Masstown Market

1 Onion, sliced 1
1/2 cup Sliced celery 125 mL
1 Clove garlic, minced 1
3 cups Sliced carrots (6 to 8) 750 mL
1/4 cup Short-grain white rice 50 mL
2 cups Water 500 mL
2 cups Whole milk (approx) 500 mL
1 tsp Salt 5 mL
1/4 tsp Pepper 1 mL
2 tbsp Minced fresh parsley 25 mL

Spray large heavy saucepan with nonstick spray, or brush lightly with oil. Over medium heat, cook onion, celery and garlic until translucent, stirring occasionally, 4 to 5 minutes. Add carrots, rice and water; bring to boil, skimming off any foam. Cover and reduce heat; simmer for 20 minutes or until carrots and rice are softened.

In blender or food processor, purée, in batches if necessary. (Recipe can be made to this point cooled and refrigerated for up to 2 days.) In saucepan or microwaveable casserole, combine with milk, salt and pepper; thin with more milk, if desired. Reheat, without boiling, over medium heat or at High. Ladle into bowls; sprinkle with parsley.


Vegetarian Carrot Soup
1 Onion, sliced 1 1/2 cup Sliced celery 125 mL 1 Clove garlic, minced 1 3 cups Sliced carrots (6 to 8) 750 mL 1/4 cup Short-grain white rice 50 mL 2 cups Water 500 mL 2 cups Whole milk (approx) 500 mL 1 tsp Salt 5 mL 1/4 tsp Pepper 1 mL 2 tbsp Minced fresh parsley 25 mL Spray large heavy saucepan with nonstick spray, or brush lightly with oil. Over medium heat, cook onion, celery and garlic until translucent, stirring occasionally, 4 to 5 minutes. Add carrots, rice and water; bring to boil, skimming off any foam. Cover and reduce heat; simmer for 20 minutes or until carrots and rice are softened. In blender or food processor, purée, in batches if necessary. (Recipe can be made to this point cooled and refrigerated for up to 2 days.) In saucepan or microwaveable casserole, combine with milk, salt and pepper; thin with more milk, if desired. Reheat, without boiling, over medium heat or at High. Ladle into bowls; sprinkle with parsley.