Thick Soup of Crecy Carrots

Ingredients

• 6 slices bacon
• 4 carrots, chopped
• 1 onion, chopped
• 1 knuckle veal, broken
• 1/4 cup uncooked rice
• 1 1/2 quarts white stock
• Salt
• 2 sprigs celery leaves
• 1 tablespoon butter
• 1 leek
• 1 sprig thyme
• 2 cloves
• 6 peppercorns

Method

1. 1

   Lay bacon in frying pan over low flame; as soon as fat runs add onion; slowly fry to light golden color.

2. 2

   Place in deep pot; add all other stock ingredients; cover with 1.5 quarts cold water, bring slowly to a boil, and simmer for 3-4 hours, removing all skum that rises.

3. 3

   Remove bones.

4. 4

   Strain through cloth.

5. 5

   To make puree Crecy, select carrots of a deep orange color; chop, and add, with onion and rice, to 1.5 quarts white stock; simmer for 40 minutes.

6. 6

   Season, press through a fine sieve, put back on fire, add butter, and simmer until well blended.

7. 7

   Serve poured over small croutons.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 122. The excerpt below is the record exactly as published.

THICK SOUP OF CRECY CARROTS {Puree Crecy) White Stoc\ Puree 6 slices bacon 4 carrots, chopped 1 onion, chopped 1 onion, chopped 1 knuckle veal, broken *4 cup uncooked rice 2 sprigs celery leaves 1V2 quarts white stock 2 sprigs parsley Salt 1 leek 1 tablespoon butter 1 sprig thyme Croutons 2 cloves 6 peppercorns Lay bacon in frying pan over low flame; as soon as fat runs add onion; slowly fry to light golden color. Place in deep pot; add all other stock ingredients; cover with i1/* quarts cold water, bring slowly to a boil, and simmer 3-4 hours, removing all skum that rises. Remove bones. Strain through cloth. This stock is greatly improved if poultry trimmings, or the carcass of a chicken is included. To make puree Crecy, select carrots of a deep orange color; chop, and add, with onion and rice, to 1 J/2 quarts white stock

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