Potage Crecy (carrot soup)

From Sarah Leah Chase’s Cold Weather Cookbook. Named after a town in France with particularly tasty carrots. Sarah learned to make this soup from her french teacher at Porter’s. It’s so easy and good!

4 Tbsp, (1/2 stick), unsalted butter
1 large onion, minced
3 Tbsp tomato paste
1/4 cup raw white rice
2 1/2 quarts chicken stock
1 1/2 pounds carrots, peeled and cut into 1” pieces
1 cup heavy or whipping cream
salt and pepper to taste
carrot curls for garnish

1. Melt the butter in a large stockpot over med-high heat. Add the onion and sauté 5 minutes. Blend in the tomato paste, then add the rice and stir to coat with the butter.
2. Gradually whisk in the chicken stock. Add the carrots and simmer uncovered until the carrots are very tender, about 40 minutes. Purée the soup in batches in a blender until very smooth. Return to a clean pot, season with salt and pepper, and swirl in the cream. Serve it hot, garnished with a fresh carrot curl.

Makes 10 – 12 servings

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