Lucy Mazzagetti from Yardville, N.J., was hoping someone would have a recipe for Cream of Carrot Soup. Lynette Lesire from Silverton, Ore., sent in her favorite recipe for carrot soup.
She says she has been making it since 1981 and that she has shared the recipe with many friends over the years. I tested her recipe using a good low-sodium canned chicken broth that I thought would give the soup more flavor than using just water.
The addition of the rice helps make a super-delicious and creamy soup that I think would be equally tasty with half the amount of cream called for in Lesire's recipe. I recommend blending it in a food processor or blender to get the soup nice and smooth and then adding the half-and-half to taste. I found 1/2 cup was plenty.
Cream of Carrot Soup
Makes 1 1/2 quarts
1/4 cup butter
5 medium carrots, peeled and chopped
1 onion, finely chopped
1 teaspoon salt
4 cups chicken stock or water
1/2 cup rice
1 cup half-and-half
Melt butter in large saucepan. Add carrots, onion and salt. Cover and simmer for 15 minutes, giving mixture a stir twice. Add chicken stock or water and rice.
Simmer, covered, for 45 minutes until carrots are very tender. Blend in a blender or strain through a fine sieve. Reheat, adding half-and-half and serve.
Per 1-cup serving: 277 calories; 8 grams protein; 14 grams fat; 8 grams saturated fat; 30 grams carbohydrate; 2 grams fiber; 40 milligrams cholesterol; 721 milligrams sodium
Ed Kreisel from Baltimore had a recipe many years ago for chopped liver from Jack's restaurant in Chicago. It was the best he ever had and would love to find it again.
Patricia McCumber from Sevierville, Tenn., has lost a recipe for a favorite torte. She believes it was called Three-Nut Torte. It had three types of nuts - one of which was pistachio - rose water and honey.
If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited.