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French Carrot Soup with Chevre Croutons

Contributed by Sarah Leah Chase



  • 4 tbsp unsalted butter
  • 1 large onion, minced
  • 1/3 C uncooked white rice, such as Uncle Ben’s “Converted Brand” or Italian Arborio
  • 3 tbsp tomato paste
  • 7 to 8 C chicken stock
  • ½ C dry white wine
  • 1 ½ lbs carrots (preferably locally grown), peeled and cut into ½-inch chunks
  • Sea salt and freshly ground black pepper to taste
  • 1 C heavy cream
  • Chevre Croutons (recipe follows)
  • 2 to 3 tbsp snipped fresh chives


  • 5 oz fresh, chilled, creamy goat cheese, crumbled
  • 3 tbsp chilled unsalted butter, cut into small pieces
  • 3 tbsp chilled sour cream
  • ¾ C unbleached all-purpose flour, plus extra for rolling
  • 1 tsp fresh thyme leaves
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 large egg
  • 2 tbsp water
  • ½ C freshly and finely grated parmesan cheese


This simple and old-fashioned French carrot soup has long been one of my sentimental favorites. I got the recipe from my French teacher when I was attending an all-girls boarding school in Connecticut and she explained that in France the soup was known as Potage Crecy and was named after a town famous for growing the tastiest carrots in the country. The unique Chevre Croutons and scattering of snipped spring chives are my own recent embellishments to this always-pleasing and comforting soup.

French Carrot Soup

  1. Melt the butter in a heavy-bottomed soup pot over medium heat.
  2. Add the onion and sauté until softened, 5 to 7 minutes.
  3. Add the rice and stir to coat with the butter and onions.
  4. Blend in the tomato paste until evenly incorporated.
  5. Gradually whisk in 7 cups of the chicken stock and the white wine.
  6. Add the carrots and bring the soup to a boil.
  7. Reduce heat to a simmer and cook, uncovered and stirring occasionally, until both the carrots and rice are tender, about 40 minutes. If the mixture seems to be getting too thick, thin to the desired consistency with the remaining cup of chicken stock.
  8. Puree the soup in the pot using an immersion blender until completely smooth. (Alternatively the soup may be pureed in batches in a blender, but an immersion blender makes the process much easier.) Season to taste with salt and pepper.
  9. Swirl in the cream and reheat the soup gently over medium-low heat until hot.
  10. Ladle the hot soup into bowls and float 4 to 5 Chevre Croutons on the top and then scatter artistically with the snipped chives.
  11. Serve at once.

Serves 6

Chevre Croutons

  1. Place the crumbled goat cheese, butter, sour cream, flour, thyme, salt, and pepper in a food processor fitted with the steel blade and process in pulses just until the dough begins to form a ball.
  2. Gather the dough and shape into a flattened disc, dust lightly with flour, wrap in plastic wrap, and refrigerate at least 1 hour.
  3. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  4. Roll the dough out 1/3-inch-thick on a lightly floured surface.
  5. Cut into ½-inch cubes and arrange in rows on the lined baking sheet.
  6. Beat the egg and water together in a small bowl to make an egg wash.
  7. Using a pastry brush, brush the egg wash lightly all over the croutons and then sprinkle each crouton with a little Parmesan cheese.
  8. Bake the croutons until light golden brown, 10 to 12 minutes.
  9. Cool and store in an airtight place (for up to 2 days) until ready to use.

Makes 3 to 3 ½ dozen

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