Pureed Carrot Soup

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

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
• ¼ teaspoon sugar
• 2 quarts water, chicken stock, or vegetable stock
• 6 tablespoons rice, preferably Arborio
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
• 1 cup toasted croutons for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    154 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 5 milligrams cholesterol; 600 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. 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.
2. 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.
3. Serve, garnishing each bowl with croutons and a sprinkle of herbs.

• 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.

About 1 hour