Potage Crecy

POTAGE CRECY

6 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

Jim Vorheis

2 tb Butter

3/4 c Finely chopped onions

3 c Finely chopped carrots

1 qt Chicken stock

2 ts Tomato paste

2 tb Raw white rice

Salt to taste

1/2 c Heavy cream

1 tb Softened butter

8 To 12 carrot curls for -garnish

3 to 4-quart saucepan over moderate heat,

melt butter. Stir in onions and cook 5 minutes. Add

carrots, stock, tomato paste and rice. Simmer 30

minutes. Puree in blender in small batches until

smooth. Return to pan. Add salt and pepper and stir

in cream. Simmer for 10 minutes; stir in softened

butter. Garnish with carrot curls.

Colorado Cache Cookbook (1978) From the collection of

Jim Vorheis - - - - - - - - - - - - - - - - - -