Carrot Soup (Creme Crecy)

By Violet_61

The French soup called creme or puree Crecy is named for a little town in France where excellent golden carrots are grown. Any dish which incorporates the word 'Crecy' in its name includes carrots as a primary ingredient or a garnish. Chef George Skivofilakas shared this recipe with me--it's delicious!

Ingredients

• 1 small-sized onion, peeled and chopped
• 3 tblsp butter (separated)
• 3 cups scraped (peeled), diced carrots (about 5-6 carrots)
• 4 cups chicken broth or water
• 1/4 cup uncooked long-grain rice
• 1 tsp salt
• 1/4 tsp white pepper
• 1 cup heavy cream or half and half (light can be used)

Preparation

Step 1

Saute onion in 2 tblsp butter in a large saucepan until tender.

Add carrots, chicken broth, rice, salt and pepper. Cook slowly, covered 40 minutes, or until carrots are tender.
Puree in a food mill or processor.
Return puree to kettle and bring slowly to a simmer. add cream and remove from heat.
Add remaining 1 tbsp butter.
Serve garnished with chopped fresh parsley, if desired.
Serves 6-8.