Crecy Soup or Puree of Carrots

Ingredients

• five or six large carrots
• a large onion
• a turnip
• a quarter of a pound of lean ham
• a few sprigs of parsley
• two bay-leaves
• four ounces of butter
• two ounces of flour
• five pints of stock
• a little salt and sugar

Method

1. 1

   Fry carrots, onion, turnip, ham, parsley, and bay leaves in butter until yellow.

2. 2

   Add water and stew until tender.

3. 3

   Mix in flour, add stock, season, and boil for 15 minutes.

4. 4

   Sieve and serve without cream.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.

recy Soup, or Puree of Carrots. Procure five or six large carrots, as red as possible, which scrape well, then shave them into very thin slices, taking off all the exterior red, but not using the center, then peel and slice a large onion, a turnip, a quarter of a pound of lean ham, a few sprigs of parsley, and two bay-leaves, put them into a stewpan, with four ounces of butter, fry the whole to a light yellowish color, then add the carrots, with a pint of water, and let them stew until perfectly tender, mix in two ounces of flour quite smoothly, and add five pints of stock; season with a little salt and sugar

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