Cream of Carrot Soup (Crème Crécy)


JWU College of Culinary Arts

10 servings

Serving Size
6 ounces

Recipe ID

US standard
3 ounces
Onions, peeled, diced brunoise
3 ounces
Carrots, peeled, washed, thinly sliced
1 ½ pound
Flour, all-purpose
2 ounces
Vegetable stock, heated to a boil
3 quarts
1 ½ ounce
Egg yolks
2 each
Heavy cream
2 ounces
To taste
White Pepper, freshly ground
To taste
  1. Gather all the ingredients and equipment.
  2. Melt the butter in a stockpot. Add the onions and sweat until translucent with 2 Tablespoons of salt. Add the carrots and sweat for 5 minutes.
  3. Singer the carrots and onions with the flour, and cook for 3 minutes. Add the boiling vegetable or chicken stock, and heat to a boil.
  4. Add the rice, reduce the heat, and simmer the soup until the carrots and rice are very tender.
  5. Purée the soup in a food processor, blender or with an immersion blender; strain through a large-hole chinois, and return to the stove. Return to a boil, adjust consistency and flavor of the soup.
  6. In a small bowl, whisk the egg yolk, and then add the cream to the egg. Temper this mixture into the soup, and heat to 165°F (74°C). Remove immediately from the stove or the soup will break. Taste and season with salt and pepper as needed.
  7. Serve in a preheated cup, or hold at 135°F (57°C) or higher.