1bunch of carrots, (about a pound) washed well and tops reserved for garnish
1onion, thinly sliced
1soup spoon of dry rice
butter
1literwater or stock
salt
pepper
Mimolette, or Parmesan cheese, freshly grated
fromage blanc, for serving
Instructions
Grate one carrot on the coarsest side of a box grater and set aside for serving. Cut the remaining carrots into pieces to help them cook faster and blend easier - around 2-3 centimeters / 1 inch, possibly smaller if the carrots are very thick.
Melt enough butter to coat the bottom of a large saucepan and add the onions. Let cook until they begin to soften then add the rice, carrots, and if you like, a bit of thyme. Stir to combine and then add the liter of water or stock (chicken or vegetable stock will give the soup more flavor). Season with salt and pepper then reduce the heat, cover, and let simmer until the carrots are soft.
Once the carrots are soft enough to pierce with a fork or break apart with a wooden spoon, blend the soup until very smooth with an immersion blender. Return to the pan and bring back to a simmer, then adjust to your desired level of seasoning.
To serve, place a spoonful of fromage blanc in the center of each bowl. Ladle in the hot soup, then top each bowl with a generous handful of grated Mimollete and carrot. Garnish with a piece of carrot top and serve immediately.