2 cups sliced onions
8 large carrots
2 tablespoons butter
7 to 8 cups liquid; use water or combination of water, chicken, fish or vegetable stock, and/or milk. Use 4 cups of liquid for the base and add the rest later.
½ cup raw white rice
1 tablespoon fresh chopped thyme
salt and freshly ground pepper
For the base, saute the onions slowly in the butter for 7 to 8 minutes, or until tender and translucent. Peel the carrots. Chop them roughly and add to the sauteed onions. Add 4 cups of liquid (I usually use ½ water and ½ chicken stock) and thyme. Cover and simmer about 20-30 minutes or until the rice and carrots are very tender. Puree the soup until very smooth in a blender, adding more of the liquid if needed. You will have a smooth, creamy, lightly thickened puree. Return the soup base to the pan, add the remaining liquid and correct the seasoning. You may even need to add some additional liquid to obtain the consistency you prefer. It is a delicious creamy soup without the calories of a “cream” soup.
Dish into a bowl and garnish with either rye croutons OR with a teaspoon of crema or sour cream and chopped chives.
3 slices of rye bread cut in 1/4 inch pieces
2 tablespoons of olive oil
1 tablespoon unsalted butter
In a skillet cook the bread in the oil and butter over moderate heat, stirring, until they are crisp. Turn out on a paper towel and sprinkle the croutons with a bit of salt, These can be made ahead and stored in an air tight bag. They are also good sprinkled on steamed broccoli or in salads or other soups.