Carrot and Orange Soup

Name: Carrot and Orange Soup
Yield: 4
Ingredients: '2 tablespoons of butter or margarine'; '4 tablespoons of onion puree'; '2 tablespoons of uncooked rice'; '3 medium-sized carrots, peeled and cut into sticks (390g)'; '3 cups of water'; '1 chicken bouillon tablet'; '2 stalks of parsley'; '1/2 teaspoon of grated orange peel'; 'salt and black pepper to taste'; '2 tablespoons of orange juice'; '1 cup of milk (240ml)'

1
'2 tablespoons of butter or margarine'
2
'4 tablespoons of onion puree'
3
'2 tablespoons of uncooked rice'
4
'3 medium-sized carrots, peeled and cut into sticks (390g)'
5
'3 cups of water'
6
'1 chicken bouillon tablet'
7
'2 stalks of parsley'
8
'1/2 teaspoon of grated orange peel'
9
'salt and black pepper to taste'
10
'2 tablespoons of orange juice'
11
'1 cup of milk (240ml)'

Ingredients

1
'2 tablespoons of butter or margarine'
2
'4 tablespoons of onion puree'
3
'2 tablespoons of uncooked rice'
4
'3 medium-sized carrots, peeled and cut into sticks (390g)'
5
'3 cups of water'
6
'1 chicken bouillon tablet'
7
'2 stalks of parsley'
8
'1/2 teaspoon of grated orange peel'
9
'salt and black pepper to taste'
10
'2 tablespoons of orange juice'
11
'1 cup of milk (240ml)'

Directions

1
Dissolve the butter or margarine
2
Add the onion puree and rice
3
Mix for a few minutes
4
Add the carrots, water, chicken bouillon, parsley, grated orange peel, and season to taste
5
Cover and simmer slowly for about 30 seconds until the carrots are tender
6
Remove the parsley
7
Blend in a blender and return it to the pot
8
Add the orange juice and then the milk
9
Heat well
10
Aqueche beautifully, serving in 4 portions.