I served Leo's soup unblended so he could make the personal acquaintance of each carrot slice and grain of rice. Then I pureed our soup, gave it a hit of lemon and a dollop of creme fraiche.
- 1 tablespoon each unsalted butter and olive oil (or 2 tablespoons either)
- 1 large leek or 1 bunch scallions, cleaned and sliced
- 4 cups sliced carrots (1 bunch)
- 1 large thyme sprig
- 1/2 teaspoon mild curry powder
- 1/4 cup long-grain white rice
- 6 cups low-sodium vegetable or chicken broth
- Freshly ground white or black pepper
- Juice of half a lemon
- 1 teaspoon honey (optional)
- Creme fraiche, for serving (optional)
1. In a heavy saucepan over medium heat, melt the butter in the oil. Add the leek or scallions and a pinch of salt and saute until softened, 2 minutes. Add the carrots, thyme, curry powder and rice and saute for 1 more minute.
2. Pour in the stock and bring to a boil. Simmer, partially covered, until the carrots are very tender, 30 to 40 minutes. Remove the thyme, season with pepper and serve as is or puree if desired. The pureed soup may benefit from lemon juice and honey - add as desired. Serve the pureed soup topped with a dollop of creme fraiche if desired.
- Find out more about this recipe on Mom Appetit's blog.