Pureed Carrot Soup

http://www.nytimes.com/2009/01/22/health/nutrition/22recipehealth.html

Tastes best a day or two after preparation, after the flavors have been more infused together.  Reheats well.


This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 pounds sweet carrots, peeled and thinly sliced
- Salt to taste
- 1/4 teaspoon sugar
- 2 quarts water, chicken stock, or vegetable stock
- 6 tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
- 1 cup toasted croutons for garnish (optional)

1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.

2. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.

3. Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice.

Yield: Serves 6