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.
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 chervil.
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