Potage Crécy (French style carrot soup)
This is a French classic: a carrot soup enriched with onions, white rice and fat (traditionally butter, but I use neutral oil). Simple, cheap, and oh, so satisfying!
Recipe taken from France Vegetalienne.
Ingredients
- 550g carrots, peeled and cubed
- 125g brown onion, chopped
- 75g white rice, preferably sushi/risotto type but even jasmine or basmati will do
- 12g margarine
- 6g good quality walnut or olive oil
- 1L water
- 1.5 tsp vegetable broth powder
- salt, pepper to taste
Instructions
- Heat margarine in a pot over medium heat and fry the onion for a few minutes.
- Add the carrots, salt, sugar, pepper, and keep cooking over low/medium heat to soften the carrots. Meanwhile, wash rice thoroughly under water to remove excess starch.
- Add to the pot the rice, the veggie broth power and enough boiling water to just cover everything.
- Cover with a lid, lower heat, and let it everything cook through.
- Blend everything until smooth, and add the tbsp of walnut/olive oil at the end.
- Enjoy!