French Carrot Soup -- Embellished
Simple ingredients with the right flair — that describes this French Carrot soup. Serve as an appetizer or a light lunch.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Hand mixer
- Whisk
- Saucepan
- Pot
- Stove
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Slotted spoon
- Ladle
- Spoon
- Mixing bowl
- Serving bowl
- Refrigerator
- Fine-mesh sieve
- Grater
- Plate
Ingredients
- 4-5 carrots (approx 600g or 1 1/3 pounds), peeled and chopped
- 1 liter (approx 1 quart) chicken or vegetable stock (Note 1)
- 2 tablespoons Olive Oil
- 1 medium mild onion, peeled and chopped
- 100g (approx 1/2 cup) rice, arborio if available
- Salt
- Pepper
- 1/4 cup cream
- 1 teaspoon sugar (less if your carrots are sweet)
- 4 eggs, cracked and ready to poach (Note 2)
- Radish Sprouts or chopped chives for garnish
- Parmesan Crisps
- Salt and Pepper for the eggs. The pepper should be ground very fine.
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