I am really picky about recipes. NYT Cooking is a reliable source for recipes. This is just one of their great recipes.-Martha Rose Shulman
1 tablespoon unsalted butter (salted is fine if this is all you have)
1 tablespoon extra virgin olive oil
1 large onion chopped ( I use sweet)
2 pounds sweet carrots, peeled and thinly sliced
salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock or vegetable stock ( I use mostly water)
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)
- 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.
- 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.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
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