Put a taste of France on your table

Posted 11/6/19

This soup is delicious and very easy to make ahead and reheat when ready to serve. Just don’t boil it after adding cream as it will curdle. And…it’s good for you!

Potage Crécy

Cream of …

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Put a taste of France on your table

Posted

This soup is delicious and very easy to make ahead and reheat when ready to serve. Just don’t boil it after adding cream as it will curdle. And…it’s good for you!
Potage Crécy
Cream of Carrot Soup
2 Tbsp.    butter
¼ cup    chopped onion
3 cups    finely chopped carrots
4 qts.    chicken stock
2 tsp.    tomato paste
2 Tbsp.    uncooked white rice
        salt
        white pepper
½ cup    heavy cream
1 Tbsp. butter, softened
10 to 12 carrot curls for garnish
Melt butter in 3-quart saucepan. Stir in onions and cook gently until soft. Add carrots, chicken stock, tomato paste and rice. Simmer, uncovered for 30 minutes. Purée soup in a blender or processor and pour into clean saucepan. Season to taste with salt and pepper. Add cream. When ready to serve, reheat to just below boiling point. It will curdle if it boils. Stir in softened butter. Garnish with carrot curls. 4-6 servings.

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