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Crème de Crécy (Cream of Carrot Soup) picture

Crème de Crécy (Cream of Carrot Soup)

Serves 6
Cooks in
Difficulty Easy
Michel RouxStarter


750g large carrots

1 onion white

60g bacon fat (or veg oil)

50g round rice

100g butter

1 bunch mixed colour heritage carrots

2.2lt chicken stock (or vegetable stock)

Salt, pepper


Bacon fat will give depth to this soup but can be substituted by vegetable oil. Likewise if wanting to make this soup vegetarian then a good vegetable stock can be used.

Peel and finely slice the carrots and onion.

Sweat in the fat or in oil gently until tender, add the rice and continue to cook for 2-3 minutes.

Add the stock and simmer for 20 minutes until cooked.

Season and then place in a food processor to blitz until smooth.

Wisk in the butter and serve with slithers of the heritage carrots. 

Recipe cta

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