Potage Crecy

2 T butter
3/4 C finely chopped onions
3 C finely chopped carrots
1 qt chicken stock
2 t tomato paste
2 T raw white rice
1/2 C cream (or milk)
salt and fresh pepper to taste
carrot curls (optional)

Melt the butter in a large saucepan. Stir in the onions and saute until soft but not browned (about 5 minutes). Add the carrots, stock, tomato paste and rice. Simmer gently, uncovered, for 30 minutes. Blend in a food processor until very smooth, then season and stir in the cream.

Before serving, return to low heat in a double boiler until quite warm. Remove from heat and stir in the butter. Add the curls if desired.

A wonderful creamed soup with beautiful color; even folks who don't like cooked carrots find this one irresistable. It's fine to use a food processor to chop the onions and carrots, but puree by hand for the best consistency.

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