For many years, The Willows Inn in Hudson was one of Opa’s and Oma’s favourite dining spots, enjoying a steaming bowl of soup by the open fire in the Pub. This recipe originally came from the Willows, but it has evolved over the years – rice now replaces potatoes, and grated ginger has been added for a twist of flavour.
Ingredients
8 large carrots, chopped
1 large onion, chopped
2 Tbsp freshly grated ginger
3 Tbsp Basmati rice
10 cups chicken broth
Salt and pepper Directions
1. Fry chopped onion 2 or 3 minutes over medium heat, then add fresh ginger and fry for another few minutes stirring often.
2. Add chicken broth, chopped carrots and rice.
3. Bring to a boil, then simmer over low heat for 30 to 40 minutes until the carrots are soft.
4. Remove from heat, and blend the soup until smooth, in small batches in a blender, or directly in the pot using a hand-held mixer.
5. Add salt and pepper to taste.
Lunch is ready. Serve with grated cheese or a dollop of sour cream on top, warm bread and a cold beer.
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