Carrot-Onion Soup with Tiny Puffs

By Hklbrries

Ingredients

• Soup:
• 3 tbsp butter
• 4 to 5 medium-size carrots, grated
• 1 medium-size onion, chopped
• 1 tbsp honey
• 1/3 cup uncooked brown rice
• 4 cups Vegetable Stock
• 1/2 tsp dillweed
• 1 cup hot milk
• Tiny Puffs:
• 1 tbsp butter
• 1/4 cup boiling water
• 1/4 cup whole wheat pastry flour
• 1 egg

Details

Servings 6

Preparation

Step 1

Soup:

In a Dutch oven, melt butter over medium heat; add the carrots and onion; saute about 5 minutes. Add the honey and stir until vegetables are coated. Stir in the rice, stock, and dillweed. Cover, reduce heat to low, and cook until rice is well done, about 45 minutes.

Ladle about 1/2 of the soup mixture into a food processor or blender; puree. Return to Dutch oven. (At this point, the soup may be stored for 1 day in the refrigerator, if desired).

Before serving, heat soup and stir in the hot milk. Heat thoroughly but do not boil.

Serve with Tiny Puffs.

Tiny Puffs:

Preheat oven to 400 F. Line a baking sheet with aluminum foil.

Place butter and water in a medium-size saucepan. Bring to a rolling boil over medium heat, but do not allow to evaporate.

Add the flour; stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate, about 1 minute. Remove from heat and cool slightly.

Add egg and beat vigorously until mixture is smooth.

Drop 1/2-teaspoon portions 1 inch apart onto baking sheet.

Bake in 400 F oven for 15 minutes; then reduce oven temperature to 350 F and continue baking until tops are lightly browned and crispy, about 10 minutes.

Remove puffs from the sheet with a spatula. Make a small slit in the side of each to allow the steam to escape.

Cool puffs on a wire rack. To preserve crispness, store in a paper bag until ready to use. These puffs are best when made the day you plan to use them.