French carrot soup

Name: French carrot soup
Yield: Feeds four
Cuisine: France
Ingredients: sea salt and freshly ground pepper; 1 extra tsp butter; 3 tbsp rice, washed; 5 cups boiling water or chicken broth; 8 medium carrots, peeled and sliced; 1 onion, chopped; 2 tbsp butter; 1 tbsp finely chopped chervil

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

The classic French potage Crécy, named for the carrot-growing Crécy area in the lle de France that surrounds Paris. Here it is thickened with rice, but you could happily add three or four finely chopped potatoes instead, which will make it just as creamy and satisfying. A little butter swirled in at the end is traditional.

Ingredients

2 tbsp butter
8 medium carrots, peeled and sliced
1 onion, chopped

Europe
France
Gluten-free
Soup
Mediterranean

Method

Melt butter and toss carrots and onions until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add boiling water or broth, and rice. Cover and cook for 20 minutes.

Whizz in the food processor or put through a food mill until smooth. Return the purée to pan and reheat, tasting for salt and pepper. Add butter, divide among serving bowls and top with chervi