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.