Rice Soup a la Crecy

Ingredients

• two very red carrots
• a turnip
• an onion
• a clove
• four ounces of rice
• nearly a quart of consomme
• one ounce of butter

Method

1. 1

   Slice carrots, turnip, and onion, boil in consomme for about an hour, then press through a sieve.

2. 2

   Boil rice, drain, cool, and boil again in consomme for 45 minutes.

3. 3

   Combine with vegetable puree, add butter, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

Rice Soup a la Crecy. Take two very red carrots, a turnip, and an onion, which cut in slices, and a clove. Boil these in not quite a quart of consomme (stock, Art. 1) for about an hour. Press through a sieve. Then boil four ounces of rice, after which drain and put it in cold water for a moment ; drain again, and boil for three quarters of an hour in nearly a quart of consomme. Add the puree of veg- etables, and, when beginning to boil up again, add one ounce of butter

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