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Crécy Soup Recipe

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This recipe for Crécy Soup, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dyck
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 tbs butter
2 shallots, finely chopped
3 carrots
pinch of sugar
2 1/2 tbs long grain rice
1 thyme sprig
3 C vegetable bouillon

To garnish:
1 tbs Chopped fresh parsley
croutons

Directions:
Directions:
Slice carrots. Melt 4 tbs of butter in a large, heavy pan. Add the shallots, carrots, the sugar, a pinch of salt, cover, and cook over very low heat, stirring occasionally, for 10 min. Stir in the rice and thyme and pour in the bouillon. Bring to a boil, the lower the heat and simmer for 30 min.

Remove the pan from the heat and let cool slightly.. Remove and discard the thyme sprig and then pour the soup into a blender or a food processor. Process until smooth.

Return to a clean pan and reheat gently. Season to taste with salt and pepper, and whisk in the remaining butter in small pieces. Ladle into ward soup bowls, garnish with the parsley and croutons, serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Two French towns with Crécy in their name, Crécy-la-Chapelle and Crécy-en-Ponthieu, claim to be the originators of this recipe. It's a "heart healthy" carrot soup.

 

 

 

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