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Puree Crecy (Puree of Carrot Soup)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 4


  • 1 lb carrots chopped
  • 1/2 c butter
  • 1 small onion chopped
  • 1 T thyme
  • TT 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.