Potage Crecy
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
onions
finely chopped |
|
| 3 | cups |
carrots
finely chopped |
|
| 1 | quart |
chicken broth
|
*
|
| 2 | teaspoons |
tomato paste
|
|
| 2 | tablespoons |
long grain rice
raw |
*
|
| 1 | teaspoon |
salt
or to taste |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
butter
softened |
|
| 8-12 | curls |
carrots
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
onions
finely chopped |
|
| 7.1E+2 | ml |
carrots
finely chopped |
|
| 0.9 | l |
chicken broth
|
*
|
| 1E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
long grain rice
raw |
*
|
| 5 | ml |
salt
or to taste |
|
| 118 | ml |
heavy whipping cream
|
|
| 15 | ml |
butter
softened |
|
|
carrots
|
*
|
Directions
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.
Purée 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.
