Potage Puree Crecy
|Fried croutons||1 Tablespoon (For Garnish)|
Melt butter in heavy 3 quart saucepan over medium heat.
Add carrot, onion and potatoes and saute until onion is golden brown.
Stir in stock and sugar, reduce heat and simmer until vegetables are very soft (test by mashing with back of spoon).
Transfer to food processor or blender in batches and puree.
Return to saucepan and place over low heat.
Gradually stir in milk, blending well.
Combine half and half with yolks and blend into puree.
Bring to simmer, stirring frequently.
Season to taste with salt and pepper.