A delicate and very easy-to-make soup, Potage Crecy (poh-tahj kreh-see) makes a delicious first course. Serve with crusty
French bread and butter.
1½ oz. butter
1 large onion, finely chopped
1 lb. carrots, scraped and finely chopped
2 tablespoons long-grain rice, washed, soaked in cold water FOR 30 minutes and drained
1 teaspoon salt
½ teaspoon black pepper
2 teaspoon sugar
2 pints veal stock
4 tablespoons double cream
1 medium-sized carrot, scraped and cut into julienne strips
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the carrots, rice, salt, pepper and sugar and cook for a further 3 minutes, stirring frequently. Pour over the veal stock and bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the mixture for 35 minutes or until the carrots are very tender.
Remove the pan from the heat and pour the soup through a fine wire strainer held over a large mixing bowl. Using the back of a wooden spoon, rub the vegetables through the strainer until only a dry pulp is left. Discard the pulp in the strainer.
Alternatively, blend the soup in an electric blender until the vegetables form a fine puree.
Return the soup to the saucepan. Stir in the cream. Place the pan over low heat and cook the soup, stirring constantly, for 5 minutes or until it is hot but not boiling.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or-individual soup bowls. Sprinkle over the carrot strips and serve immediately.