THIS was absolutely delicious! I made it last night, using carrots I bought with good intentions over a week ago. (Alas, they were not “young carrots” as called for in the recipe, but the end result was still wonderful.)
- 1/4 cup (1/2 stick) unsalted butter
- 1 pound young carrots, peeled and cut into 1/4-inch-thick rounds
- 1 small onion, chopped
- 1 leek, white part only, split lengthwise, washed well, and chopped
- 4-1/2 cups water
- 1/4 cup long grain rice
- 2-1/2 teaspoons salt or more to taste
- Freshly ground black pepper to taste
- 2 cups chicken or veal broth
- In a pot, melt the butter over medium-high heat, then reduce the heat to very low. Add the carrots, onion, and leek, and cook, covered, stirring occasionally, until semisoft, about 20 minutes.
- Add the water, rice, and salt and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- To puree, either transfer the soup to a blender or use an immersion blender.
- Return to pot. Add the broth and heat over medium heat for 20 minutes. Add some black pepper and serve hot with croûtons, if you have some.
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