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Potage Crecy

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Submitted by pattykat

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
¾ 177
CUP ML ONIONS
finely chopped
3 7.1E+2
CUPS ML CARROTS
finely chopped
1 0.9
QUART L CHICKEN BROTH *
2 1E+1
TEASPOONS ML TOMATO PASTE
2 3E+1
TABLESPOONS ML LONG GRAIN RICE
raw *
1 5
TEASPOON ML SALT
or to taste
½ 118
1 15
TABLESPOON ML BUTTER
softened
8-12
CURLS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 168 73% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 545mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 225% Vitamin C 10%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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