Creamy Carrot Soup

• 1 lb carrot, thinly sliced
• 2 cups defatted chicken stock, divided
• 2 tablespoons white rice
• 14 teaspoon dried thyme
• 1 bay leaf
• 12 teaspoon ground black pepper
• 1 12 cups low-fat milk
• 1 pinch of grated nutmeg
• 2 tablespoons snipped chives

1. In a 2-quart saucepan, combine the carrots and 1 cup of the stock.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.
4. Using a slotted spoon, remove 1/2 cup of the carrots and set aside.
5. Stir the rice, thyme, bay leaf, pepper and the remaining 1 cup of stock into the pan.
6. Bring to a boil.
7. Cover and simmer, stirring occasionally for 20 minutes, or until the rice is tender.
8. Remove and discard the bay leaf.
9. Transfer the mixture to a blender and puree until smooth.
10. Return to the saucepan.
11. Simmer for 5 minutes.
12. Stir in the milk and heat through.
13. Add the reserved carrots and nutmeg.
14. Serve sprinkled with the chives.

carrot, chicken stock, white rice, thyme, bay leaf, ground black pepper, lowfat milk, nutmeg, chives

Taken from www.food.com/recipe/creamy-carrot-soup-124628 (may not work)