Potage Crecy

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English Soup recipes. Potage Crecy

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Step-by-Step cooking time. 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.

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