(serve hot; serves 8)
6 large carrots (about 1 lb) peeled and sliced crosswise
2 celery stalks with leaves, peeled and sliced crosswise
1 cup thinly sliced onion
1/4 cup candied, crystallized ginger, chopped
7 cups defatted chicken broth
1/2 cup cooked white rice
Salt to taste
1/2 cup half-n-half
sprigs of watercress for garnish
Combine the first five ingredients in a large pot and bring to boil; cover and simmer until veges are tender (about 20 min.). Remove from heat and add rice. Season to your satisfaction and let it rest for 15 minutes.
Puree smooth, then strain. Return to pot and stir in half-n-half. Heat thru (do not boil) and serve with watercress (or other) garnish.
