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!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes 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.
Keyword carrot, Escoffier, mint, soup