This is based on a Julia Child recipe, and is intended to be "creamy" without being full of egg yolks, etc. You need about 4 cups chicken stock for this soup.
For the rice base:
1 onion, sliced
1-2 T butter
1/4 cup rice
2 c. chicken stock
saute 1 sliced onion in a little butter 7-8 min till soft. Add 1/4 cup rice, then 2 Cups stock (chicken is fine). Simmer 30 min. till rice is REALLY soft. Puree with hand-held blender or in a regular blender of food processor.
For the soup:
a pound of vegs: butternut squash, broccoli, shredded zucchini, whatever
1 1/2 cups more stock
salt and white pepper to taste
nutmeg, grated fresh
1/4 teasp dried herbs
2 Tablesp heavy cream
Take 3/4 lb. to one lb. vegs and cube and cook them. Puree them till blended, then add them to rice base along with 1 1/2 to 2 cups more stock. Simmer till thick and vegs are done. Add salt and white pepper plus nutmeg, plus 1/4 teasp herbs, depending on your veg. I generally like tarragon with zucchini, but basil, thyme and mint can work, too. Add your 2 T heavy cream.
The Johnson Family Cookbook