This is one of my stand-by recipes, a lovely buttery soup. The type of rice used can be varied, and I have made up the weight of carrots with other root vegetables in the past. The stock can also be varied, as can the garnish. The thyme is an important flavour though, don’t mess with the thyme. Very flexible.
- 75g butter
- 250g carrots, peeled and sliced
- 1 onion, chopped
- salt and pepper
- 25g rice
- 1 sprig of thyme
- 700ml stock (vegetable, chicken or beef)
- Garnish, could be chopped chives, parsley, chervil etc.
- In a saucepan, melt 50g of the butter, and add the onion and carrots and a pinch of salt and pepper. Put the lid on the pan, and cook very gently for 10 minutes or so.
- Add the rice, thyme and stock, and bring to the boil. Simmer for 30 minutes.
- Remove the thyme sprig and puree the soup. Reheat, check the seasoning, and whisk the last of the butter into the soup.
- Garnish with chopped herbs, and serve with croutons