Puree Crecy (Puree of Carrot Soup)
This classic Escoffier pureed carrot soup recipe has rice in it that gives it an out-of-this-world creamy, silky texture. The mint compound butter is a must as well!
- 1 lb carrots chopped
- 1/2 c butter
- 1 small onion chopped
- 1 T thyme
- Salt, Sugar, & Pepper (to taste)
- 1 qt chicken stock
- 2 oz rice
- 5 oz butter softened
- 1 T fresh mint minced
In a large pot, stew the carrots, onion, butter and thyme (5-10 min).
Season to taste with salt, pepper and sugar.
Add the chicken stock and rice, bring to a boil, then reduce to a simmer until rice is cooked through.
Strain, but reserve the liquid.
Blend the solids in batches until smooth, adding the reserved liquid to reach desired consistency.
Before serving, make a compound butter by combining 5 oz softened butter with the minced mint. Shape as desired and return to the fridge to solidify.
Serve each bowl of soup with a slice of the mint compound butter.
Calories: 249kcalCarbohydrates: 40gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 488mgPotassium: 774mgFiber: 4gSugar: 16gVitamin A: 19196IUVitamin C: 12mgCalcium: 140mgIron: 1mg