Crecy or Carrot Soup

Ingredients

• Three large red carrots
• Bay leaves
• One onion
• Two ounces of butter
• One turnip
• Half a pint of water
• Two ounces of lean ham or bacon
• One ounce of flour
• Two pints of stock
• Salt and sugar

Method

1. 1

   Peel and slice the onion and turnip, cut up the ham, and fry them with parsley and bay leaves in butter until light yellow.

2. 2

   Wash and scrape the carrots, shave them into thin slices, add them with half a pint of water; stew until tender.

3. 3

   Mix in the flour smoothly, add the stock, season with salt and sugar, stir over the fire for about a quarter of an hour until it boils; pass through a sieve, return to the saucepan, and stir until it boils again.

4. 4

   Serve with boiled rice or fried croutons.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 1. The excerpt below is the record exactly as published.

CRECY OR CARROT SOUP Ingredients Three large red carrots. Bay leaves. One onion. Two ounces o{ butter. One turnip. Half a pint of water. Two ounces of lean ham or One ounce of flour, bacon. Two pints of stock. Parsley. Salt and sugar. Peel and slice the onion and turnip, cut up the ham, and put them, with a few sprigs of parsley and two bay leaves, into a stewpan with the butter, and fry a light yellowish colour. Then wash and scrape the carrots, shave them into very thin slices, not using the centres, and add them, with half a pint of water ; let them stew until quite tender; then mix in the flour smoothly, add the stock, season with half a teaspoonful of salt, and one teaspoonful of sugar, and stir it over the fire for about a quarter of an hour until it boils ; then pass it through a tammy or hair sieve, put it back into the sauce- pan, and again stir it over the fire until it boils ; no cream must be added, as this soup ought to be of a red colour and not too thick. Serve with plainly boiled rice, or fried croutons handed separately. CROUTE AU POT Ingredients One carrot. Celery. One turnip. One onion. One leek. One quart of stock. One parsnip. Bread. Having washed and cleaned the vegetables, cut up as much as you require of each of them in small dice, and boil them till tender ; stamp out some rounds of bread with a small cutter, and fry them a golden brown in 6 OCKLYE COOKERY BOOK clean lard; boil up the stock, add the vegetables and croutons, and serve at once. This soup should be made with the stock from a piece of brisket of beef. See "Pressed Beef." FISHWIFE'S SOUP Ingredients Two ounces of butter

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