Sweat the shallots and leek in the butter. Add the chopped carrots, grated ginger and salt and pepper. Stir well. Then add the chicken stock and rice and simmer for 30 minutes.
Puree the soup in a blender (being careful with the hot liquid) or with an immersion blender, strain and chill.
Before serving add the cream and adjust seasoning with salt and pepper.
About this recipe
Recipe courtesy of Chef Pascal Dionot of Classic Cooking.