Soupe française aux carottes et au riz appelée Crécy


  • 600 gr (1,32 lbs) carrot
  • 100 gr(0,22 lbs) rice
  • 1 onion
  • 1 large knob butter or 2 tbsp olive oil
  • 1 liter water or eventually vegetable broth
  • 1 tbsp sugar optional
  • salt and pepper

Optional topping

  • cream or milk

Peel and dice carrots and onion, in small cubes.

Melt butter in a saucepan. Heat water in a pan or kettle.

Sauté onion for about 5 min, then add carrots and cook for 5 more minutes.

Add hot water, combine, then add rice.

Leave to simmer for 20 minutes until the carrots and rice are completely cooked, eventually cook for more time if carrots are still firm.

Mix to get a smooth soup, possibly adding a more water for a more liquid texture.


 

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