Carrot Puree (Potage a la Crecy)

Ingredients

• as many carrots as you think will suffice for the quantity of soup you have to make
• sufficient of the stock
• a piece of butter
• a little flour

Method

1. 1

   Boil the carrots in the prepared stock until thoroughly done, then drain and pass them through a sieve.

2. 2

   Mix the pulp with enough stock to make a puree slightly thinner than desired.

3. 3

   Melt butter in a saucepan, work in flour, gradually add the puree, and stir until boiling.

4. 4

   Skim if necessary and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 28. The excerpt below is the record exactly as published.

as many carrots as you think will suffice for the quantity of soup you have to make in the stock made as aforesaid : when thoroughly done, drain them, and pass them through the sieve. Now, mix the pulp so obtained with sufficient of the stock to make a puree a little thinner than you wish your soup eventually to be. Melt a piece of butter at the bottom of a sauce-pan, and work a little flour

Cook this with the app: pantry check, scaling, and the assistant.