Instructions: Slice the carrots leek and celery thickly.

Put them along with the chopped onion and garlic into a pan with the butter.

Tie the thyme parsley and bay leaf together with string to make a bouquet garni and add it to the pan.

Cook covered over a low heat for 10 minutes stirring occasionally.

Add the rice.

Stir to coat with the pan juices.

Pour in 1 litre of the stock.

Season with salt and pepper.

Bring to the boil and simmer gently for 15-20 minutes until the vegetables and rice are tender.

Cool slightly and discard the bouquet garni.

Process until smooth adding extra stock if the soup is too thick for your liking.

To finish stir in a squeeze or two of lemon juice to heighten the flavour then adjust the seasoning.

Spoon into bowls.

Top each one with a tablespoon of yoghurt creme fra"che or whipped cream (the cream is prettiest as it floats perfectly melting gently).

Scatter with chopped chives chervil or dill.

Serve straight away.

Serves 4

To serve:
4 tbsp yoghurt creme fra"che or whipped cream Chives chervil or dill

notes:
You can substitute a mediumsized potato (peeled and diced) for the rice putting it in the pan with the vegetables.

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