630—Purée de Carottes, otherwise Crécy

Cut one lb. of the red part only of carrots into fine slices; chop one onion, and put the whole into a stewpan with a sprig of thyme and two oz. of butter. Stew gently for twenty minutes, and season with a pinch of salt and sugar. Add the thickening ingredient, i.e., either two oz. of rice or five and one-half oz. of bread dice fried in butter; also add one and one-half pints of white consommé, and set to cook very gently.

Rub through tammy, test the consistence, despumate, and add butter when dishing up.

Ordinary garnish: small bread dice fried in butter.

Occasional garnish: poached Japanese pearls in the proportion of two tablespoonfuls per quart of the soup.

This soup may also be prepared as a cream or a velouté à la Nivernaise (see No. 674, Velouté aux Carottes, otherwise Nivernaise).