Carrot Soup

From ScottWiki

2 Tbsp butter (or other)
1 leek
1/2 c. finely chopped celery root
8-10 small carrots
1 L stock or 1 cube boullion
1 small potatoe
1/4 c. uncooked rice
freshly ground black pepper
4 tbsp finely chopped parsley.
2 cloves garlic
1/2 lemon

serves 2 as main course, or 4 as precourse

In 2-3 Tbsp butter (Charlotte make appropriate substitution) saute one leek, 1/2 c. finely chopped celery root, 4 mushrooms (optional). Add 8-10 small carrots finely sliced. Saute 10 mins and add 1 L light stock or 1 L water plus 1 cube boullion. Bring to a boil and add 1 medium potatoe cut small, and 1/4 cup uncooked rice and 2 Tbsp finely chopped parsely. Add pepper to taste. Simmer 25 minutes or so, until potatoe and rice are soft. Puree with hand mixer. After pureeing add rind and juice of one lemon, two cloves garlic grated finely (raw), and 2 more Tsp parsley. Enjoy!!

possible additons might be some cream or something, but it was also good without. It doesn`t need to be perfectly pureed, the lumps taste good too.