Potage Crecy



This one of the most economical puree soups, both in terms of time and cost of ingredients. Old carrots will give the best flavour, especially if cooked with a pinch of sugar to bring out their sweetness.

SERVES 4
- 450 g [1 lb] carrots
- 1 large onion, weighing about 225g [1½ lb]
- 40 g [1½ oz] butter salt and pepper
- 550 ml [1 pt] stock
- 5 ml [1 teaspoon] freshly chopped thyme


1 Clean and thinly slice carrots. Finely chop onion.

2 Melt the butter in the saucepan and sweat vegetables in butter for 10 minutes, shaking the pan occasionally.

3 Season and pour on stock. Add chopped thyme. Bring to simmering point, cover and simmer for 20 minutes or until vegetables are quite tender.

4 Reduce contents of pan to a puree using a vegetable mill, sieve or liquidizer.

5 Return soup to the saucepan. Reheat gently. Enrich with a pat of butter, if liked.
navigation:
Recipes home
  English cuisine
    Soup
      Stock based
      Hearty Soups
      Puree Soups
        Puree how to...
        Turnip and Cucumber Soup
        Creme Dubarry
        Chilled Cherry Soup
        Potage Crecy
        Pea Soup
        Curried Apple Soup
        Gazpacho
        Jerusalem artichoke and Tomato Soup
        Walnut soup
        Chilled Melon Soup
        Fennel Vichyssoise
      Cream soups
    Sauces
    Meat
    Salads
    Vegetables
    Desserts
  *** Star recipes ***
  Healthy food
  About us
  Content
  

  Glossary

 
Web SuperCooking.NET

Step-by-Step cooking guide on SuperCooking.Net copyright © 2006-2010 by Quid United Ltd.
About all question please contact: supercooking @ quidunited.co.uk