Carrot Soup (Soupe a la Crecy)

Ingredients

• carrots
• fresh butter
• sugar
• salt
• aromatic herbs
• standard broth

Method

1. 1

   Parboil carrots in water for ten minutes, then stew with butter, sugar, salt, and herbs.

2. 2

   Boil with standard broth to finish.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 110. The excerpt below is the record exactly as published.

fresh butter, and to be simmered slowly until they be done, without being browned in the least. Add two quarts of standard broth, a little sugar, celery, onion, and tincture of pepper, and boil until all be tender, then pass through a tammy, and boil up the pur6e. Compound Spiinach So2q). — This soup contains besides the principal herb dry peas, green peas, and French beans, all as purees, and fried bread. Souj) of Purde of Spinach. — The spinach has to be par- boiled, pressed and comminuted ; it has to be stewed with butter, tincture of nutmeg, and salt. The addition of broth is preceded by that of some veloute sauce. Point with butter, sugar, and some glace. This soup is also called h la Beauvaux. Tomato Soup). — This soup, a favourite of the Americans, so that some call it k V Americaine, is really expanded tomato- sauce. The love-apples have to be stewed in a mirepoix- roux of butter, flour, bacon, carrot, onion, tincture of pepper and cayenne, all fried together. The standard broth is then added. Two pounds of tomatoes in slices and two quarts of standard broth will make good soup for four, more diluted for eight, persons. The tomatoes have to pass the sieve, to retain peels and seeds, and become puree. Soups of Purges of Carrots, Turnips, and other Vegetables, called Soups a la Crecy. General Note. — There are a great many recipes for soups called t\ la Crdcy in culinary literature, which have only this feature in common, namely, that they contain puree of SOUPS OF PUREES OF ROOTS, ETC. i6i carrots. The original Crecy,* however, contained many vegetables ; indeed, for it were prescribed, as for jardiniere, toutes sortes de Ugumes,j which were to be parboiled, fried in butter, pounded, passed through a sieve, and thus trans- formed into a puree, to be mixed with prepared broth. Compared with this most comprehensive recipe all other recipes become more or less specializations in favour of carrots, until some hold puree of carrots only and soupe a la Crecy to be synonymous. Eecipes which look much to the colour of the puree prescribe that the red or outer part only of the carrots should be taken, and the core be rejected. This selection is needless when other roots, such as turnips, are added. We should call the original Crecy soup, as the most complicated, compound carrot soup ; every plain one, carrot soitp simply. For the production of puree, the carrots should be parboiled in water for ten minutes, and then stewed with fresh butter, sugar, salt and aromatic herbs

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