Crécy, or Carrot Soup

Ingredients

• Cut some carrots
• turnips
• celery
• onions
• thin slices of lean ham
• some fresh butter
• a pinch of sugar
• a little stock

Method

1. 1

   Blanch the vegetables in boiling water, then cook with ham, butter, sugar, and stock.

2. 2

   Mash the vegetables, pass through a tammy, and moisten with the boiling water.

3. 3

   Simmer for two hours, clear of grease, and serve with fried bread.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 12. The excerpt below is the record exactly as published.

Crécy, or carrot soup. Carpe à la Chambord. Carp à la Chambord. Selle de mouton braisée Braised saddle of mutton. Faisan bardé rôti. Roast larded pheasant. Haricots verts à la maître d’hôtel Preserved French beans, maître (conserves). d” hôtel. Tartelettes aux pommes. Apple tartlets. Crécy, or carrot soup. Cut some carrots, turnips, celery, and onions, blanch in boiling water, and put on the fire with some thin slices of lean ham, some fresh butter, a pinch of sugar, and a little stock

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