French Recipes French Cuisine French Food

Potage Créme Crécy

A few basic ingredients makes this deliciously thick and hearty cream of carrot soup a breeze to put together.


  • 1 oz. butter
  • 4 oz. finely chopped onions
  • 1 lb. finely chopped carrots
  • 1 ¾ pints chicken stock
  • 1 ½ tsp tomato purée (optional)
  • 1 oz. uncooked rice
  • salt
  • white pepper
  • 6 tbs. double cream
  • ½ oz. soft butter
  • 8-12 carrot curls (optional)

1.Melt the butter in a large, heavy saucepan over a moderate heat.

2.Add the onions and cook, stirring occasionally, for about 5 minutes, until they are soft but not browned.

3.Add the carrots, chicken stock and rice, and simmer gently, uncovered, for 30 minutes.

4.Put the soup through a sieve, or a food mill, into a clean saucepan. Season it with salt and white pepper to taste and stir in the cream. If it looks too pale, add the tomato purée.

5.Before serving, return the soup to a low heat and bring it to simmering point.

6.Remove the pan from the heat and stir in the half ounce of soft butter. Ladle the soup into a tureen or into individual soup bowls and garnish with carrot curls if desired.
                                                                             (serves 4-6)

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