Carrot and Rice Soup with Lemon

This soup is perfect as an introduction to a full meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Carrot and Rice Soup with Lemon Recipe

Ingredients

1 table spoon butter

1 shallot, thinly sliced

25 gram long-grain rice

1 ¼ cup vegetable stock

Salt and grated nutmeg, to taste

1 small carrot, thinly sliced

Juice of ½ small lemon

1 table spoon double cream

Lemon slices, to garnish

Method of preparation
Heat the butter in a pan, add the shallot and cook for 5 minutes, until softened, stirring occasionally.
Add the rice to the pan, stir well, then cook briefly, stirring continuously, before adding the stock.
Bring to a boil, cover and simmer for about 20 minutes, until the rice is almost cooked and tender, stirring occasionally.
Season with salt and grated nutmeg.
Add the sliced carrot to the soup and cook for a further 5 minutes.
Stir in the lemon juice and cook briefly until hot, stirring.
Serve immediately, garnished with lemon slices.