Crecy Soup

Ingredients

• six or eight red carrots
• a vegetable mirepoix — carrot, onion and leek
• butter
• veal and chicken stock
• a gill of cream
• croutons

Method

1. 1

   Peel and cut carrots into small pieces, fry with mirepoix in butter.

2. 2

   Wet with stock and cook until tender.

3. 3

   Pass through a tammy, return to the fire, add seasoning and cream.

4. 4

   Serve with croutons.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.

CRECY SOUP ^|"^AKE six or eight red carrots. Peel them and cut them into small pieces, with a vegetable mire- poix ’’ — carrot, onion and leek. Let them all fry in butter in a covered stewpan. Then wet with a veal and chicken stock. Let all cook until it is tender — pass through tammy and return to the fire, adding seasoning and a gill of cream. Serve with croutons

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