Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Potage Crecy (Crecy Soup) (France) Source: Encyclopedia of European Cooking 1 large onion 1 lb (450 g) young carrots 1 1/2 lb (675 g) young carrots little sugar salt 1 oz (30 g) vegan margarine -OR- oil 2 1/2 English pints (3 pints) (1.4 litres) cold stock -OR- water 2 oz (55 g) rice Put the margarine in a heavy saucepan on the fire. When it has melted add the onion chopped in very small pieces. Grate the carrots and add them to the saucepan with the bouquet garni, salt and a little sugar. Put the lid on the pan, lower the heat and let them cook slowly until they are tender. Stir them and shake the pan every few minutes to keep them from sticking to it. While they are cooking put the rice in a saucepan of rapidly boiling salted water. When it is tender, drain it and mix it with a cup of the cold stock. Put the sieved vegetables into the saucepan, add the rice and the rest of the stock and bring to the boil. Boil for 5 minutes, stirring constantly. The amounts of rice and stock can be varied to suit yourself. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Hi, does this recipe really call for 2 1/2 pounds of carrots? And what herbs are in the bouquet? Thanks! angie. --- Kim <bearhouse5 wrote: > Potage Crecy (Crecy Soup) (France) > Source: Encyclopedia of European Cooking > > > 1 large onion > 1 lb (450 g) young carrots > 1 1/2 lb (675 g) young carrots > little sugar > salt > 1 oz (30 g) vegan margarine -OR- oil > 2 1/2 English pints (3 pints) (1.4 litres) cold stock -OR- water > > 2 oz (55 g) rice > > > Put the margarine in a heavy saucepan on the fire. When it has melted > add the onion chopped in very small pieces. Grate the carrots and add > them to the saucepan with the bouquet garni, salt and a little sugar. > Put the lid on the pan, lower the heat and let them cook slowly until > they are tender. Stir them and shake the pan every few minutes to > keep > them from sticking to it. While they are cooking put the rice in a > saucepan of rapidly boiling salted water. When it is tender, drain it > and mix it with a cup of the cold stock. Put the sieved vegetables > into the saucepan, add the rice and the rest of the stock and bring > to > the boil. Boil for 5 minutes, stirring constantly. The amounts of > rice > and stock can be varied to suit yourself. > > " The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for whites or women for men. " -alice walker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 Oops!!! Thanks for picking that up. The recipe simply calls for " bouquet garni " , I'll find a few recipes for that and post them. Here's the correct recipe. Potage Crecy (Crecy Soup) (France) Source: Encyclopedia of European Cooking 1 large onion 1 1/2 lb (675 g) young carrots bouquet garni little sugar salt 1 oz (30 g) vegan margarine -OR- oil 2 1/2 English pints (3 pints) (1.4 litres) cold stock -OR- water 2 oz (55 g) rice Put the margarine in a heavy saucepan on the fire. When it has melted add the onion chopped in very small pieces. Grate the carrots and add them to the saucepan with the bouquet garni, salt and a little sugar. Put the lid on the pan, lower the heat and let them cook slowly until they are tender. Stir them and shake the pan very few minutes to keep them from sticking to it. While they are cooking put the rice in a saucepan of rapidly boiling salted water. When it is tender, drain it and mix it with a cup of the cold stock. Put the sieved vegetables into the saucepan, add the rice and the rest of the stock and bring to the boil. Boil for 5 minutes, stirring constantly. The amounts of rice and stock can be varied to suit yourself. , Angela Leigh Pohlman <angiepee wrote: > > Hi, does this recipe really call for 2 1/2 pounds of carrots? And what > herbs are in the bouquet? > Thanks! > angie. > > --- Kim <bearhouse5 wrote: > > > Potage Crecy (Crecy Soup) (France) > > Source: Encyclopedia of European Cooking > > > > > > 1 large onion > > 1 lb (450 g) young carrots > > 1 1/2 lb (675 g) young carrots > > little sugar > > salt > > 1 oz (30 g) vegan margarine -OR- oil > > 2 1/2 English pints (3 pints) (1.4 litres) cold stock -OR- water > > > > 2 oz (55 g) rice Quote Link to comment Share on other sites More sharing options...
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