Potage crecy

 
                                POTAGE CRECY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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
 
   In a heavy 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
  
 
 
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