From: Bon Appetit Magazine
Serves: 8
Difficulty: Medium
People In The Kitchen: 3
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

4 Bacon slices
2 small onions, chopped
1/2 C long-grain rice
12 C chicken broth
4 C sliced carrots (about 12 large)
1 tsp sugar
Pinch of ground nutmeg
1/2 C whipping cream
Chopped fresh parsley

Directions:
1. Cook bacon in heavy, large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Saute until beginning to soften, about 3 minutes.

2. Add rice and stir to coat. Add broth, carrots, sugar, and nutmeg and bring to a boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes.

3. Puree soup in batches in blender, return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls, and sprinkle with bacon and parsley.

Reaction: They said it was an A+ I think there were some doubters, since the soup basically looks like pumpkin pie filling.

Group Size: 8 girls

Group Involvement:2 people chopped veggies while I cooked the bacon and sauteed the onion.

Alterations: I only used 1 onion, but if I make this again I’ll use 2. Some of the girls added yogurt to their soup, and said it was tasty.