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Potage Crecy (Carrot Soup) Recipe

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This recipe for Potage Crecy (Carrot Soup), by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cecile Cruger
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 carrots, peeled and thinly sliced
1 medium onion, sliced thin
1 leek, white part only and sliced thin
4 T. butter
4 cups chicken stock
4 cups water (or use all stock)
1/4 lb. lean bacon in one piece
1/2 cup long grain rice, uncooked
salt and pepper to taste
finely chopped parsley (optional)

Directions:
Directions:
Melt the butter in a stock pot. Add the vegetable and simmer for 10-15 minutes until tender. Pou stock and water over and bring to a boil. Cut bacon into 3 pieces and add. Season with salt and pepper and simmer for 20 minutes. Add the uncooked rice and cook for 20 minutes more. Remove the bacon and cool slightly. Puree in batches in a blender until smooth and reheat. Just before serving add about 2 T. fresh parsley.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This doubles easily for a large crowd.

 

 

 

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