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Cream of Carrot Soup (Crème Crecy)

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
12 ounces

Recipe ID
C00010

Ingredients
US standard
Metric
Butter
3 ounces
85 grams
Onions peeled, diced brunoise
3 ounces
85 grams
Carrots peeled, washed, thinly sliced
1 pound
454 grams
Flour all-purpose
2 ounces
57 grams
Vegetable stock heated to a boil
3 quarts
2.8 liters
Rice
1 ounce
28 grams
Egg yolks
1 each
1 each
Heavy cream
2 ounces
60 milliliters
Salt
To taste
To taste
Pepper ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Melt the butter in a stockpot. Add the onions and sweat until translucent. 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 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 chinois, and return to the stove.
  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.