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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!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch, Side Dish, Soup
Cuisine French
Servings 4
Calories 249 kcal


  • 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
Keyword carrot, Escoffier, mint, soup
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