Pureed Carrot Soup

In France this dish is known as Potage de Crécy, a rice thickened carrot soup that is simple to prepare with amazing results. Garnish with fresh chopped herbs and croutons. Enjoy!

Photo by Lee C.
Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cooking.nytimes.com

Ingredients

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon extra virgin olive oil

  • 1

    large onion, chopped

  • 2

    pounds sweet carrots, peeled and thinly sliced

  • Salt, to taste

  • 1/4

    teaspoon sugar

  • 2

    quarts water, chicken stock, or vegetable stock

  • 6

    tablespoons rice, preferably Arborio

  • Freshly ground pepper, to taste

  • 2

    tablespoons fresh herbs, chopped, such as chervil, mint, chives, or parsley, for garnish

  • 1

    cup toasted croutons for garnish (optional)

Directions

Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar. Serve, garnishing each bowl with croutons and a sprinkle of herbs. Tip: Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice. Advance preparation: The soup can be made hours before serving, or a day ahead, and reheated.

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