Ingredients (5 servings)
Tomato (remove skin & seeds)
Olive oil (for sauteing)
1 Small clove
1/4 cup—1/2 cup
1. Peel the carrot, slice thinly, and immerse in water for 10 minutes. Cut the tomato into cubes and slice the round onion thinly. Wash rice, drain and let stand for approximately 30 minutes.
2. Place sliced onions, garlic, and 3 tablespoons of olive oil in a pan and sauté. Once the onions have softened, add the carrots, and continue to sauté until the carrots begin to glisten. Add the rice and continue to stir until partially translucent.
3. Pour in just enough chicken broth to cover, add 1 teaspoon salt and turn heat to medium. When it comes to a simmer, lower the heat, cover, and let it cook. Remove the soup from the heat, let it cool slightly, then transfer to a blender.
4. Before it gets cold, blend for 15 seconds, then strain. Put strained ingredients back into the pot and heat at low. Adjust the seasoning with salt to taste, add remaining chicken broth, milk and cream to taste. Stir.