Surprising combination of ingredients for a smooth, velvety soup full of flavor that originates from Meaux region, East of Paris.
Crécy soup is named after the location of origin of its main ingredient, a variety of carrot, the Crécy carrot also called red carrot of Meaux. This ancient variety that we can barely find anymore comes from Crécy-la-Chapelle near Meaux, which is located at the East of Paris, not very far away from French capital.
The fun story behind the Crécy carrot variety is that the grand-son of Palais-Royal’s famous caterer, who was very interested in military cuisine, made culinary experiences. He invented a way to dehydrate ingredients and made meat and vegetable (including Crécy carrot) bars for soldiers during the War of 1870.
Be that as it may, I didn’t find out yet why this soup was made with rice but I’ll keep searching and will update this article as soon as possible. Use good quality carrot, ideally organic. You can also serve this as a side removing a bit of cooking water before blending. Great to serve with meat or fish.
Carrot and rice soup called Crécy from East of Paris
- 600 gr carrot
- 100 gr 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
- 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.
Bon appétit !
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