Wayne Gisslen

Purée of Carrot Soup

Potage Crècy

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter in a heavy saucepot over moderately low heat.
  2. Add the carrots and onions, and sweat the vegetables until they are about half cooked. Do not let them brown.
  3. Add the stock and potatoes. Bring to a boil.
  4. Simmer until the vegetables are tender.
  5. Purée the soup by passing it through a food mill or by using an immersion bl

Per serving: Calories, 90; Protein, 2 g; Fat, 4.5 g (40% cal.); Cholesterol, 15 mg; Carbohydrates, 13 g; Fiber, 3 g; Sodium, 95 mg.