Slice 600 g (1 lb 5 oz) red part of carrots or whole carrots if new seasons. Stew together with 75 g (2½ oz) butter, 100 g (3½ oz) sliced onion, a sprig of thyme, a good pinch of salt and a pinch of sugar. Add 1 litre (1¾ pt or 4½ U.S. cups) White Bouillon and 125 g (4½ oz) rice; bring to the boil and allow to simmer gently until cooked. Pass through a fine sieve, adjust the consistency with 2 dl (7 fl oz or ⅞ U.S. cup) White Bouillon, pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.
This soup may also be prepared as a Cream or a Velouté.