POTAGE CRECY - 1981

2 tablespoons butter ¾ cup finely chopped onions 3 cups finely chopped carrots 1 quart chicken stock, fresh or canned 2 teaspoons tomato paste 2 tablespoons plain white raw rice Salt White pepper ½ cup heavy cream 1 tablespoon soft butter 8 to 12 carrot curls (optional)

1.cook, stirring occasionally, for 5 minutes, or until they are soft but not browned 2. Add the carrots, chicken stock, tomato paste and rice, and simmer gently, uncovered, for 30 minutes. Puree the soup through a food mill into a clean saucepan. Season it with salt and white pepper, and stir in the cream 3. Before serving, return the soup to low heat and bring it to a simmer. Remove the pan from the heat and stir in the tablespoon of soft butter 4. Ladle the soup into a tureen or into individual soup bowls and garnish with carrot curls if desired. To serve 4 to 6 Source: Alleasyrecipes

#1981 #carrot #soup #potagecrecy