- In a pot, melt the butter over medium high heat, then reduce heat to very low. Ad the carrots, onion, and leek, and cook, covered, stirring occasionally, until semisoft, about 20 minutes. Add the water, rice, and salt and bring to a boil over high heat. Reduce the hear to low and simmer, uncovered, for 20 minutes.
- Transfer the soup to a blender, in batches if necessary, and puree. Return the puree to a clean pot. Add the broth and heat over medium heat for 20 minutes. Add some black pepper, check the salt and serve hot with croutons and chervil.
This famous smooth soup carrot soup of France is simple and a delight to make for a formal dinner, as I discovered when I made it recently for a sit-down dinner for 10 people. Although it tasted great even when slightly cold, it tastes lot better when warm. After making the soup an hour before serving, I wish I had kept it in on a hot plate or in an oven heated to 150 degree. Because the soup is pureed well, one does not need to cut ingredients very fine but to is best to cut them in to similar sizes so that they cook properly at the same time. Recipe I followed wanted us to use young carrots, I used instead baby carrots.
Recipe: (makes for 4)
1/4 (1/2 stick) unsalted butter
1 pound yong carrots, peeled and cut into 1/4 inch thick rounds
1 small onion, chopped
1 leek, white part only, split lengthwise, washed well and chopped
4 1/2 cups water
1/2 cup long grain rice
2 1/2 teaspoon salt or more to taste
Freshly ground black pepper to taste
2 cups chicken or veal broth
Optional: For the Garnish:
Chopped fresh Chervil