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  Added: Apr 07, 2006  •  Visited (808)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Puree Of Carrot Soup
(Potage Crecy)
What You Need:
  • 2 tablespoons butter
  • ¾ cup finely chopped onions
  • 3 cups finely chopped carrots
  • 1 quart chicken stock, fresh or canned
  • 2 teaspoons tomato paste
  • 2 tablespoons plain white raw rice
  • Salt
  • White pepper
  • ½ cup heavy cream
  • 1 tablespoon soft butter
  • 8 to 12 carrot curls (optional)

  • How To Cook:
    1. In a heavy 3- to 4-quart saucepan, melt the butter over moderate heat. Stir in the onions and cook, stirring occasionally, for 5 minutes, or until they are soft but not browned.

    2. Add the carrots, chicken stock, tomato paste and rice, and simmer gently, uncovered, for 30 minutes. Puree the soup through a food mill into a clean saucepan. Season it with salt and white pepper, and stir in the cream.

    3. Before serving, return the soup to low heat and bring it to a simmer. Remove the pan from the heat and stir in the tablespoon of soft butter.

    4. Ladle the soup into a tureen or into individual soup bowls and garnish with carrot curls if desired.
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Dairy » Cream
    Main Ingredient » Grains & Cereals » Rice
    Dish » Soup


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