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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potage Crecy (Carrot Soup) Recipe

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This recipe for Potage Crecy (Carrot Soup) is from Favorites from Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup peeled, sliced sweet carrots
3 Tbsp butter
1/2 cup finely chopped onion
4 cups chicken stock
1 bay leaf
1/2 tsp salt
1 tsp dry basil, or tarragon
1 tsp sugar
1/2 tsp ground nutmeg
1/3 cup uncooked white rice
1/2 cup half-n-half
Freshly ground black pepper
Good quality croutons
Directions:
Directions:
Saute the sliced carrots in the butter for 5 minutes with out browning. Add the onion and saute for another 3 minutes. Add the chicken stock, bay leaf/tarragon, salt, basil, sugar, nutmeg, and rice. Cover and simmer for 30 minutes. Remove the bay leaf and puree in a food processor or blender until smooth. Stir in the half-n-half and the pepper. Taste and correct for seasoning.

Reheat and serve with fresh croutons.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
It is indescribable how delicious this soup is. Served with crusty bread and maybe a grilled ham and cheese sandwich.....STELLAR!!!

 

 

 

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