Through thick… Carrot Soup

The concept of thickening soups with rice goes back at least to the middle of the nineteenth century. At that time, Jules Gouffé discussed using rice and barley as a substitute for bread, the common thickening ingredient for soups going back to medieval times. Gouffé cooked the rice separately until it was very soft and then added it to the soup before puréeing. At the turn of the twentieth century,