Melt butter in a heavy soup pot. Add carrot, onion, and garlic. Cook over medium heat until the onion is translucent and the carrots just tender (around 12 minutes). Sprinkle the flour over the vegetables and stir for one minute to let it absorb the butter. Add 3 cups chicken broth, 3 cups cooked rice, and the bay leaf. Simmer for 15 minutes.
Remove bay leaf. Puree the mixture with an immersion blender.
Add remaining rice, cream, pepper, and lemon juice and zest. If adding chicken, add cooked chicken at this time. Add salt if needed.
Add more chicken broth or water to make less thick if desired.
Garnish with fresh parsley.
(Can use nonfat evaporated milk for cream.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1160g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 343 (26%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 91.5mg||28 %|
|Sodium 436mg||15 %|
|Potassium 1244.3mg||33 %|
|Total Carbohydrate 223.5g||66 %|
|Dietary Fiber 21.9g||87 %|
|Sugars, other 201.7g|
|Protein 38.9g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1331
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