Carrot Potage (4 servings)
Cooked rice 50g
Soup stock 1 cube
1. Peel carrot and cut into thin circles. Cut onion into thin pieces.
2. Add butter into a pot and stir in the carrot and onion until tender.
3. Add rice, soup stock and water and turn down the heat once it starts boiling. Let it simmer for 15 minutes. Purée the mixture in a blender or a food processor until it is smooth and pour it back in the pot.
4. Add milk； turn off the heat right before it starts boiling. Serve in a bowl and garnish with parsley.