Crécy soup
From the one star french chef Patrick Asfaux
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A beautiful soup ; its name comes from a village close to Meaux (40 miles east of Paris) where the best carrots used to be produced
4 to 6 servings :
- 1.2 pound of deep orange (or even red) peeled and thinly sliced carrots
- 1 thinly sliced onion
- 1 small 'bouquet garni' (parsley stalks, 1 bayleaf, 1 thyme stalk)
- 2 liters (half a gallon) of cold poultry stock
- 90 grams (0.2 pound)of Carolina round rice (*)
- 80 grams of butter
- table salt and freshly ground black pepper
- 1 teaspoon of caster sugar
Progression
1. In a large saucepan, make the butter melt and then sweat the onions in it during 5 minutes. Add the carrots and sweat them 5 more minutes. Add the rice, the 'bouquet garni' and cook covered with a lid during 5 more minutes and keep stiring.
2. Pour the poultry stock and when it is boiling, taste it and season it to your taste.
3. Cook it slowly covered with a lid during 50 minutes then take the bouquet garni off the saucepan.
4. Blend thoroughly with a mixer and sieve it and, at the last moment, add a few pieces of butter.
Serve your soup hot in a soup tureen and put, on the table, a pot of double thick cream and a small dish full of grated gruyère cheese...
(*) 2 'schools' for the thickening of this soup : either cook the soup with some rice (my alternative) or add at the last moment some rice or potatoe starch
2. Pour the poultry stock and when it is boiling, taste it and season it to your taste.
3. Cook it slowly covered with a lid during 50 minutes then take the bouquet garni off the saucepan.
4. Blend thoroughly with a mixer and sieve it and, at the last moment, add a few pieces of butter.
Serve your soup hot in a soup tureen and put, on the table, a pot of double thick cream and a small dish full of grated gruyère cheese...
(*) 2 'schools' for the thickening of this soup : either cook the soup with some rice (my alternative) or add at the last moment some rice or potatoe starch
credits photo : © Asfaux Patrick - A.F.Touch
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