Carrot Soup

This a recipe I got from a book of French cooking. It is called a Potage Crecy. Wikipedia says this “referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient.”

This version is gluten free, omit the cream and butter (substitute oil) and it is lactose free. Use vegetable stock instead of chicken and it is vegan.

Because the onions and carrots are cooked until starting to brown, this will not be a bright orange soup. I do several variations on it that I have been using for a long time.

I hope you enjoy

CARROT SOUP

2 oz butter

2 medium onions, peeled and finely sliced

6 cups chicken stock

4 cups carrots cup in coins

2 tblsp rice

1/2 cup heavy cream (35%)

fresh ground pepper

salt (to taste)

DIRECTIONS

• Melt the butter in a heavy pan, add the onions and fry gently until soft and starting to brown.
• Add the carrot coins and fry until just starting to soften
• Add the stock and rice, bring to a boil.
• Reduce heat and simmer until carrots and rice are soft
• Puree soup (in a blender, food processor or with a hand blender)
• Return to gentle heat, add cream
• Taste and adjust seasoning
• Garnish and serve