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.

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