680 Purée Crécy

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Slice 600 g (1 lb 5 oz) red part of carrots or whole carrots if new seasons. Stew together with 75 g ( oz) butter, 100 g ( oz) sliced onion, a sprig of thyme, a good pinch of salt and a pinch of sugar. Add 1 litre ( pt or U.S. cups) White Bouillon and 125 g ( oz) rice; bring to the boil and allow to simmer gently until cooked. Pass through a fine sieve, adjust the consistency with 2 dl (7 fl oz or U.S. cup) White Bouillon, pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.

This soup may also be prepared as a Cream or a Velouté.