Serves 8
Start to finish: 1 hour (at least 30 minutes hands off)
4 slices bacon
1 tablespoon unsalted butter
2 pounds carrots, peeled and chopped
1 red onion, chopped
2 shallots, chopped
4 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
1/4 cup uncooked white rice
6 cups less-sodium chicken or vegetable broth
1/2 cup heavy cream
To serve (optional):
Crumbled cooked bacon
Crumbled feta, goat cheese or blue cheese
Chopped fresh parsley
In a large pot or a Dutch oven, saute the bacon until it is crisp, over medium high heat. Transfer the bacon to a paper towel-lined plate, let cool and drain, and crumble the bacon. Set aside.
Pour off all the bacon fat from the pot, and then melt the butter over medium heat. Add the carrots, onion, shallots and garlic, season with salt and pepper, and cook, stirring frequently, for 10 minutes, until the carrots have started to become tender.
Add the rice and the chicken broth, turn the heat to high, and bring to a simmer. Reduce the heat and simmer the soup, covered, for 30 to 40 minutes, until the vegetables are completely tender and the rice is very soft. Puree the soup in batches in a blender or a food processor, or use an immersion blender to puree it in the pot, until very smooth. Stir in the cream and heat through.
Serve the soup hot, topped with the bacon, a crumble of whatever cheese you like, and some parsley. Give it a final sprinkle of pepper if desired.
Katie Workman, Associated Press
