Cream of carrot

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  • Carrots: 500 g
  • Onion: 1
  • Butter: 80 g
  • Chicken broth: 1 Cube
  • Salt: taste.
  • Sugar: Q.B.
  • Rice: 100 g


It takes to heat 1 l of water with the cube of chicken broth, and let it boil. Peel the carrots and onions and cut slices. It takes to heat a pot with 50 g of butter, joins the slices of carrot and onion, season them with salt and added sugar. It is to cook for 15 minutes, stirring occasionally. Adds-if, after the chicken broth to this stew, leaving a boil.

Add the rice and let it resume the boil. It is 25 minutes. Reduces the prepared puree, takes the heat to warm up well, and add to it the rest of the butter and serve.

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