Havarti-Topped Golden Carrot Soup

Ingredients

• 1/4 cup (50 mL) butter
• 1/2 cup (125 mL) chopped onion
• 3 cups (750 mL) thinly sliced carrots
• 3 cups (750 mL) water
• 1/4 cup (50 mL) uncooked long grain rice
• 1 tbsp (15 mL) chicken broth mix
• 2 cups (500 mL) milk
• Salt and pepper
• Buttered croûtons
• 1 cup (250 mL) shredded Canadian Havarti* cheese
• Chopped parsley

Preparation

1. In large saucepan, melt butter. Sauté onion until tender. Add carrots, water, rice and bouillon mix. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 20 minutes or until carrots are tender and rice is cooked.
2. Pour mixture in batches into blender container. Cover and blend until smooth. Return mixture to saucepan. Stir in milk; season with salt and pepper to taste.
3. Reheat to serving temperature. Ladle into bowls and top with buttered croûtons, Canadian Havarti cheese and parsley.
4. Buttered Croûtons:
5. Toss 1 1/2 cups (375 mL) bread cubes in 3 tbsp (45 mL) melted butter. Bake at 350 °F (180 °C) 5 to 7 minutes. Turn cubes over; bake 5 to 7 minutes longer. Makes about 1 1/2 cups (375 mL).