208. Crécy Soup, or Purée of Carrots

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

five or six large carrots, as red as possible ↝ Carrots, raw [Vegetables and Vegetable Products]
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a quarter of a pound of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a pint of water ↝ Water, tap [Tap water]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
five pints of stock (No. 175)
a little salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

Scrape the carrots, then shave them into very thin slices, taking off all the exterior red, but not using the centre.
Peel and slice a large onion, a turnip, a quarter of a pound of lean ham, a few sprigs of parsley, and two bay-leaves.
Put them into a stewpan, with four ounces of butter, fry the whole of a light yellowish color.
Add the carrot, with a pint of water, and let them stew until perfectly tender.
Mix in two ounces of flour quite smoothly, and add five pints of stock (No. 175).
Season with a little salt and sugar, and stir upon the fire until boiling, a quarter of an hour.
Pass it through a tammy, and finish and serve as in the preceding; no cream, however, must be added.
This soup ought to be of a red color.

Original Text

208. Crécy Soup, or Purée of Carrots.—Procure five or six large carrots, as red as possible, which well scrape, then shave them into very thin slices, taking off all the exterior red, but not using the centre, then peel and slice a large onion, a turnip, a quarter of a pound of lean ham, a few sprigs of parsley, and two bay-leaves; put them into a stewpan, with four ounces of butter, fry the whole of a light yellowish color, then add the carrot, with a pint of water, and let them stew until perfectly tender, mix in two ounces of flour quite smoothly, and add five pints of stock (No. 175); season with a little salt and sugar, and stir upon the fire until boiling, a quarter of an hour, when pass it through a tammy, and finish and serve as in the preceding; no cream, however, must be added. This soup ought to be of a red color.

Notes

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