French cuisine · Soups & Stews

Crème Crécy

Delicate carrot cream soup, thickened with rice instead of flour, finished with fresh chervil.

Ingredients · for 4 servings

• 800 g carrots
• 1 onion
• 60 g round-grain rice
• 1.2 l vegetable stock
• 40 g butter
• 100 ml cream
• 1 tsp sugar
• 1/2 bunch chervil
• Salt, pepper

Instructions

1. Peel the carrots and cut into thin slices, finely dice the onion and pick the chervil leaves from the stems.
2. Melt 30 g butter in a wide pot, sweat the onion and carrots with the sugar over low heat for 8-10 min. until the carrots smell sweet but don't take on color.
3. Stir in the rice, pour in the vegetable stock and simmer covered for 25 min. until the rice and carrots are completely soft.
4. Purée the soup very finely and pass through a fine sieve to get the typical velvety texture.
5. Stir in the cream, bring the soup to a simmer once more, season with salt and pepper and swirl in the remaining butter in flakes.
6. Fill into warmed bowls, sprinkle generously with picked chervil and serve immediately.