Soups Recipes - Creamy Country Vegetable with Rice Soup

Ingredients

• 1 onion, finely chopped

• 2 large potatoes, diced

• 50 g/2 oz/1/4 cup butter

• 450 g/1lb/4 cups frozen mixed country vegetables

• 450 ml/2 cups vegetable stock

• 1 bouquet garni sachet

• Salt and freshly ground black pepper

• 450 ml/2 cups milk

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 150 ml/2/3 cup single (light) cream

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Method:

1. Fry (sauté) the onion and potato in the butter for 2 minutes, stirring in a large saucepan.

2. Add the remaining ingredients except the rice and cream. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes.

3. Discard the bouquet garni. Puree in a blender or food processor and return to the rinsed-out pan.

4. Add the rice and half the cream and heat through. Taste and re-season if necessary.

5. Ladle into warm bowls and garnish each with a swirl of the remaining cream.