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Potage Crecy

chef.pierre's picture
Ingredients
  Butter 2 Ounce (50 Gram)
  Onions 2 , peeled and thinly sliced
  Chicken stock 3 1⁄2 Pint (2 Liters)
  Young carrots 2 Pound, peeled and sliced into thin rounds (1 Kilogram, Small Size)
  Salt To Taste
  Freshly ground black pepper To Taste
  Long-grain rice 3 Tablespoon
  Long grain rice 3 Tablespoon
  Double cream 4 Fluid Ounce (120 Milliliter)
Directions

MAKING
1) In a heavy pan melt half the butter. Fry onions gently for 5 minutes until soft.
2) Stir in stock and add carrots. Bring to the boil.
3) Reduce heat, add salt and pepper, then simmer for 1 1/2 hours.
4) Add rice and simmer for a 30 minutes until the rice is tender.
5) Using an electric blender work the soup through the fine blade of a moulilegumes (vegetable mill) or puree.
6) Transfer soup to the rinsed-out pan.
7) Add cream and remaining butter, stir to mix. Reheat for a few minutes.
8) Adjust seasoning.

SERVING
9) Pour soup in a warmed soup tureen and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
8

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