Carrot Soup

Potage Crecy

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Large Carrots (The Redder the Better)
  • 2 Large Onions, Cut Fine
  • A Quart of Milk
  • A Turnip
  • A Teaspoonful of Corn Starch
  • 2 Sticks of Celery
  • A Bay Leaf
  • A Sprig Each of Thyme and Parsley
  • 3 Cloves
  • A Large Teaspoonful of Butter
  • Salt, Pepper and Sugar to Taste


Wash the vegetables thoroughly, cutting them fine and boiling until tender in three pints of water. When very soft, mash them and press through a sieve. The Carrots must be mashed very fine. Then return to the fire, and, adding about two quarts of boiling water, cover and simmer gently for a while, adding one teaspoonful of corn starch that has been blended well with a little milk. Add the boiling milk, cook for about two minutes more, and serve with Croutons.