Carrot Soup (Potage Crécy)
This quick and easy carrot soup is so creamy but extra healthy without cream. Known as Potage Crécy, this authentic French recipe is made with carrots and rice to create the best comforting winter soup. It's so thick, it's also served as a vegetable purée so add more stock if you prefer your soup thinner.
Ingredients
- 500 g (18oz/ 1lb) carrots peeled and sliced
- 50 g (2oz/ 3 tbsps) butter
- 1 small onion finely chopped
- ½ teaspoon salt or according to taste
- 1 litre (1¾ pints/ 4¼ cups) chicken stock (or vegetable for vegetarians)
- 100 g (3½oz/ ½ cup) rice
- freshly ground black pepper a few turns of the peppermill to your taste
- 1 tablespoon fresh parsley or thyme for garnish (optional)
Instructions
- In a large pot, gently fry the carrots in the butter over a low-medium heat with the onion and salt. Sauté gently for 5 minutes with the lid on, without browning. Add the chicken stock (using boiling water) and rice then leave to simmer covered for about 25 minutes.
- Blend, add a few turns of the pepper-mill and adjust the seasoning to your taste.
Notes
Stock: these measurements follow the classic recipe according to Larousse Gastronomique. The result is a very thick soup: chef Escoffier adds it can be served as a vegetable side (purée Crécy). If you prefer yours thinner, add more stock to your taste.
Nutritional information per serving: 14% total fat, 4.6g protein, 16% carbohydrate, 9% cholesterol, 26% fibre, 35% vitamin D, 28% iron.
Vegan version: replace butter with olive oil and chicken stock with vegetable.