Menu Enter a recipe name, ingredient, keyword...

Creme Crecy. Carrot soup


Google Ads
Rate this recipe 4.3/5 (3 Votes)


  • 3 tbsp butter
  • 1/2 onion chopped
  • 1 lb finely chopped carrots
  • 2 pints chicken stock
  • 2 tbsp uncooked rice
  • Salt and pepper
  • 6 tbsp heavy cream



Step 1

Melt 2 tbsp butter in heavy saucepan. Add onions. Cook, stirring occasionally, about 5 minutes or until the onions ate soft but not brown. Add carrots, chicken stock, and rice. Simmer gently uncovered for 30 minutes until carrots are cooked. Put the soup through a sieve into a clean saucepan or blender for 20-30 seconds. Reheat and season with salt and pepper. Stir in the cream and remaining tbsp of butter. Serves 6


You'll also love

Review this recipe

Whole Roasted Carrots with Black Lentils and Green Harissa Pork Roast with Sourkraut,Potatoes and Carrots